Stuffed Squid with Chorizo Piquillo Pepper Black Olives Basil Oil

Ingredients

• 12 medium-sized squid + tentacles, cleaned
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 teaspoon chopped thyme
• 8 ounces chorizo, finely diced
• Salt & piment d’espelette, to taste
• Spanish olive oil
• 2 tablespoons toasted pine nuts, chopped
• 2 or 3 tablespoons bread crumbs
• Fresh herbs, chopped
• 6 piquillo peppers, roasted, peeled and chopped
• 1 small onion, thinly sliced
• 1 clove garlic, smashed
• 1 tablespoon spanish olive oil
• 1/2 cup chicken stock
• 2 tablespoons heavy cream
• Salt & pepper to taste

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