2 tubes of squid
½ chorizo ring
½ packet of puy lentils
½ block of feta cheese
8-10 sundried tomatoes
1 handful of black olives
Olive oil for frying

The squid and chorizo combo makes this dish.

Start by peeling the chorizo and then cut the chorizo, black olives and sundried tomatoes into small pieces.

Fry the chorizo (without any oil) for about 10 min on medium heat, then add the black olives and sundried tomatoes and mix well. Next add the puy lentil and crumble and stirr the feta cheese into the mixture.  If the mixture is too dry, add some white wine but the filling should not be runny or smooth. Once done set aside.

Pat the squid tubes dry with some kitchen towels and seal the smaller end with cocktail sticks. Fill the tubes with the mixture and then seal the other end with cocktail sticks as well.

Fry the stuffed squid tubes in some olive oil for about 15min on medium heat, turning them occasionally so that they get colour on each side.

Set aside for a few minutes, then serve with your desired side dishes.