Öm sommarbläckfisk med chorizo & aïoli

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1. 1
   Heat a large wide pan. Add the chorizo and fry for 5 mins, using your spatula to break up, until golden and oozing with oil.
2. 2
   If there’s more than 2 tbsp of oil in the pan, spoon out the excess. Add the onion and thyme and soften for 5 mins.
3. 3
   Stir in the paprika, cook for 1 min, then splash in the wine and scrape any bits from the bottom of the pan. Add the tomatoes, cover with a lid and simmer for 10 mins until the tomatoes have collapsed. Don’t season with salt, as the sausages are salty enough for now.
4. 4
   Add the squid, make sure it’s nestled well into the juices, then cover again and simmer for 1 hr. Add the potatoes, then cook for another 30 mins, adding a splash of water if it looks dry. Mix the garlic, mayo and lemon juice, then set aside. Sprinkle with a little paprika, if you like.
5. 5
   Test the squid; it should be so tender a spoon cuts through it, then check the potatoes are cooked. Stir in the parsley and serve with a dollop of the aïoli, a squeeze of lemon and some crusty bread.