Calamari and chorizo

I love eating squid, I just hate cleaning it. The fishmonger in my local market usually sells cleaned up, gutted and scaled fish, but squid sits there, all inky and covered in the awful sticky membrane, with the random piece of plastic they call ‘the cuttle’ inserted in the middle. Get rid of all that, just about, and you still have the snot inside the tube; so my favourite way of cutting it - into rings - means you have to clean each ring individually, scraping the snotty bits from the inside.

Forget about tentacles: eyes glaring at you need to be removed and, as with many seafood creatures, you never quite know where to cut off the inedible bits. Beak. Ink sac. Urghh. I know - shop in the supermarket, woman.

Once cleaned though (or bought cleaned!), squid is a cinch to cook, it just needs a gutsy flavour to go with it - like chorizo. My view is this is a match made in heaven - and one of those ‘only three ingredients!’ kind of recipes whose authors for some reason are inordinately proud of.