Rather than serving the squid as rings, the tubes are opened lengthwise and then cut into stew sized pieces. They are then added to a mixture of sautéed chorizo sausage, mirepoix and tomatoes. Red wine is then added and the squid is braised until it is perfectly tender.
The dish is finished with house made croutons and parsley.
Recommended Wine Pairing: Osborne Montecillo Crianza, Spain