Clean any skin from the outside of the Squid tubes and remove the spine. Then open the tubes, and with a sharp knife score the squid tubes every 5mm then turn 90 degrees and repeat so you have a criss-cross pattern of scoring.
Cut the squid tubes into equal sized rectangles approx 15cm x 5cm. Reserve 2 pieces to fry at the end to use as a garnish.
Boil the wine in a saucepan to cook off the alcohol and then taste it and if it’s still a little sharp cook further until the taste mellows. It can take about 3 minutes.
In a Pan cook your escallots in a nob of butter until transparent. Add Chorizo and brown it. Finally add the chilli pepper.
Add the cooked wine and the remainder of your ingredients (except the reserved garnish).
Turn down the heat and cook for an hour.
Fry the 2 reserved pieces of Squid in a deep fryer full of hot lard for no more than 1 minute. Then pop them on a bowl of stew to remind everyone of what is in the bowl.