Chorizo Stuffed Squid in a Tomato Paprika Sauce

I really enjoyed this dish... the spiciness of the chorizo and the sweetness of the raisins worked well together. The tomato paprika sauce was so yummy.. the anchovy paste really make this sauce complete... yes ! Anchovy! The idea of cooking squid always intimidated me because over cooking it will make it rubbery and chewy but it wasn't a problem with this dish.
For Squid

2 - 8 inch whole squid, cleaned

1/4 cup raisins, chopped

1/4 cup pine nuts

3/4 cup plain breadcrumbs

4 TB olive oil

1 TB minced garlic

1 cup ground chorizo

2-3 TB chopped parsley

2 eggs

1/2 cup parmesan cheese, shredded

Sauce :

1/2 onion, fine diced

3 TB olive oil

1 TB minced garlic

1 cup tomato sauce

1 cup diced tomatoes

1 tsp red pepper flakes

1-2 TB anchovy paste ( I like it so I used 2 Tb)

1/2 cup red wine

2 TB paprika ( I used 1 Tb of smoked and 1 Tb sweet )

zest of half lemon

In a pot over medium heat, add olive oil and onions, until translucent.

Add remaining ingredients. Simmer for about 30 minutes.

How To : Chorizo mix

Mix all the Chorizo ingredients together, stuff 3/4 of the squid, secure end with a toothpick.

In a pan, seared both sides of the squid. You don't need to do this but I like to.

In a baking dish add the tomato sauce, place the two squid in the tomato sauce. Cover with tin foil. (I took off tinfoil last 5 minutes)

Bake 30-40 minutes, in a 350 degree convection oven. Time varies depending on oven.

Plate it :

Remove the squid from the oven and let stand about 5 minutes.

Slice squid, place some sauce on a plate, nestle sliced squid on the sauce.

Serve and Enjoy every bite !