Braised Squid Stuffed with Chorizo

 

3 tablespoons extra-virgin olive oil

8 ounces fresh chorizo, peeled and crumbled

1 cup fresh bread crumbs

1 1/2 pounds whole squid with tentacles

1 medium onion, chopped

4 garlic cloves, chopped

2 bay leaves

4 strips lemon zest

1 cup white wine

2 cups fish or chicken stock

1 (32 ounce) can whole tomatoes in juice

Kosher salt and fresh-ground pepper, to taste

4 fresh eggs (optional)

 

In a large heavy pot heat the oil over medium high heat until hot. Cook the chorizo, stirring, until browned about 4 minutes. Transfer the chorizo to a bowl with a slotted spoon, reserving the fat in the pot. Toss the bread crumbs with the chorizo.

Stuff the squid bodies with the chorizo mixture and seal each with a wooden toothpick.

Heat the fat in the pot over medium high heat and stir in the onion, garlic, bay leaves, and zest and cook until golden, 6 to 8 minutes. Stir in the wine, stock, tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Nestle the squid bodies and tentacles in the liquid and simmer, covered, until the squid is very tender, about 1 hour. Transfer the squid to a serving bowl, then boil the liquid until reduced by half, about 10 minutes.

Pour the cooking liquid over the squid and serve. Top with a sunny side up egg (optional)