Method

• 1.
  Using clean hands, roll each chorizo piece into a sausage shape the length of a squid tube.
• 2.
  Tuck a piece of chorizo into each squid tube, ensuring it runs the length of the tube, but leaving some space around it (the chorizo will expand while cooking and you don’t want the squid to split).
• 3.
  Fasten tubes closed using toothpicks, pinning through the tentacles to re-form whole squid.
• 4.
  Melt butter in a large non-stick frypan over medium-high heat. Cook squid for 1 1/2-2 minutes each side or until tubes are white and tentacles are slightly caramelised. Using tongs, transfer squid to a serving plate, leaving the pan of melted butter on the heat.
• 5.
  Add sage and orange zest to pan and cook, stirring constantly, for 30 seconds to heat through. Pour sage and orange butter over squid, season well and serve.