Method

• 1.
  For the parsely pesto, place the herbs, lemon juice, pine nuts, garlic and capers in a food processor and whiz until roughly chopped. With the motor running, scrape down the sides occasionally, and slowly pour in the olive oil until combined and pesto is finely chopped. Transfer to a bowl and season. Set aside.

• 2.
  Meanwhile, halve the squid hoods and tentacles lengthwise. Score the inside of the squid hoods and cut into 5cm triangular pieces. Refrigerate until ready to use.
• 3.
  Heat a quarter of the olive oil in a large frypan over high heat. Add chorizo and cook, stirring occasionally, for 2-3 minutes or until chorizo starts to brown. Transfer to a large bowl and set aside. Add chilli, if using, and tomatoes, to pan. Cook, shaking pan, for 5-6 minutes or until tomatoes are blistered and chilli is charred. Transfer tomato mixture to a plate. Wipe pan clean.
• 4.
  Heat half the remaining olive oil in the cleaned frypan over high heat. Add squid hoods and cook, tossing and shaking pan, for 1-2 minutes or until golden. Season, then transfer to bowl with chorizo. Repeat with remaining 2 tbs oil and squid tentacles. Add squid tentacles, tomato mixture, onion and three-quarters of the pesto to the bowl. Season and toss to combine.
• 5.
  Place squid on a platter and scatter with extra parsley. Serve drizzled with remaining pesto.