Spanish-style stuffed calamari with romesco sauce

Calamari tends to get a bad rap for being tough and chewy. This owes more to poor handling than anything else. When bought fresh (never buy pre-sliced rings), and properly cooked, the flesh is meltingly soft with a delicate sweetness. Try to buy whole hoods and clean them yourself as the quality is almost always better. And don’t throw away the tentacles, they’ll go great in the stuffing. Finely slice and cook in a little olive for 1–2 minutes before mixing with the prepared couscous.