Grilled Calamari Stuffed with Sqid Ink Rice

Name: Grilled Calamari Stuffed with Sqid Ink Rice
Ingredients: 2 ¼ cups fish stock (can substitute low sodium chicken broth); 1 packet squid (or sepia) ink; 1 pound Whole squid, cleaned, bodies and tentacles separated; 1 small yellow onion; 1/4 cup finely chopped red bell pepper; 1 tablespoon finely minced garlic; 6 ounces Fresh Mexican Chorizo (in plastic tubes); 1 cup short grain rice (e.g. Arborio, bomba); 1/4 cup Thai basil (or sweet basil); salt and black pepper to taste; 2 tablespoons olive oil