Serves 2

4 medium size cleaned squid tubes.

Filling

• 200g raw prawns – roughly chopped
• 1 chorizo sausage roughly chopped
• 1 tsp finely chopped garlic
• 2 tsp finely chopped onion
• 1/4 cup panko crumbs
• 1 cup cooked orzo pasta or rice
• 1 egg
• Toothpicks
• 1/2 cup of flour for dusting.
• Olive oil for frying.

For the tomato sauce

• 1/2 cup of pureed sundried tomatoes
• 1 tsp chilli flakes
• 1 tbsp olive oil
• 1 small onion chopped
• 1 tbsp garlic finely chopped
• 2 tbsp. chopped fresh basil
• 200 ml white wine
• S&P

Heat sauce pan over a medium heat. Add olive oil, when hot, add onion and garlic, stir until softened. Add sun dried tomatoes, basil, chilli flakes, salt and pepper. Stirring occasionally, bring to boil. Add the wine then reduce heat and simmer for 10 minutes – don’t let it get too thick!

Puree to get a smooth sauce.

For the squid stuffing

In a bowl mix prawns, chorizo, onion, garlic, egg and crumbs and orzo and mix.

Now it’s time to stuff the squid. Spoon stuffing toward the end, evenly fill the body leaving a couple of cms at the top. Seal with toothpick and dust the stuffed squid in flour

Heat pan over a medium heat, add a little oil  and brown the squid, about 3 minutes per side. Set aside.

Once you’ve browned all of your squid, add into a pan with your sauce. Simmer covered for approx 15 minutes.

Garnish with basil leaves and salt and pepper.