1 kg small, tender Patagonian calamari tubes and tentacles, thawed overnight in the fridge if you’ve bought them frozen 3 Tbsp (30 ml) olive oil, for frying 1 x 200 g chorizo sausage, cut into a fine dice 2 cloves garlic, peeled and finely grated or crushed 5 Tbsp (75 ml) dry white wine 10 […]