1 (about 125gm) chorizo, thinly sliced diagonally2 tbspextra-virgin olive oil4cloves of garlic, thinly sliced500 gm (about 6) cuttlefish, cleaned and thinly sliced lengthways3Lebanese cucumbers, peeled, halved lengthways and cut into 2cm-thick pieces4stalks of celery, cut into 2cm-thick pieces300 gmpipis, soaked in cold water for 10 minutes, drained1/3 cupchicken stock3green onions, thinly sliced
Cook chorizo slices in a small non-stick frying pan over medium heat for 2 minutes each side or until golden, then transfer to an absorbent paper-lined plate.
Heat 1 tbsp olive oil in a large frying pan, add garlic and cook for 2 minutes or until fragrant, then add cuttlefish and cook for 1 minute or until opaque, then transfer to a plate.
Add remaining olive oil to frying pan, add cucumber and celery and cook for 1 minute, then add chorizo, pipis and stock, cover and simmer for 2-3 minutes or until pipis have opened. Add green onion and cuttlefish, stir to combine, then season to taste with sea salt and freshly ground black pepper. Divide among serving bowls and serve immediately.