Chortizo and Feta Stuffed Squid with Samphire.

 Chop your cooking choritzo into slices and cook in enough white wine to nearly cover them - flip the slices over half way through cooking.

Drain and allow the slice to cool - then remove the skins and chop into small pieces.

Add the copped feta cheese and mix.

Three quarter fill your squid tubes with the mixture, (the squid will shrink when cooking so don't over fill) and secure the ends with a cocktail stick.

Heat a little oil and butter in a oven proof pan and cook the squid on a med high heat on each side for 20 - seconds to colour, add a small splash of white wine and then place the pan in the oven to cook the squid through - this will be 3-5 mins or so depending on the size of the tubes.

As the tubes are cooing in the oven saute the tentacles and the samphire in a little oil and butter adding a good grind of pepper - no salt as this will make the dish to salty - add a squeeze of fresh lemon juice when cooked and then plate and serve.