2 tbspextra-virgin olive oil2Spanish onions, thinly sliced2 tspsmoked sweet paprika600 gmcuttlefish, cleaned, cut into 4cm pieces500 gmdried chickpeas, soaked in cold water overnight, drained400 gmcanned cherry tomatoes3chorizo, halved lengthways then halved again widthways60 mlfino sherry1head of garlic1 tspsaffron threads2 tbsp eachcoarsely chopped mint and flat-leaf parsley, plus extra to serve2½ tbsplemon juiceTo serve:crusty bread
Heat olive oil in a casserole over medium heat, add onion, sauté until very tender and just golden (8-10 minutes). Add paprika, sauté until fragrant (1 minute), then add cuttlefish, chickpeas, tomato, chorizo, sherry and 1.5 litres water. Season to taste, bring to the simmer, reduce heat to low-medium and simmer until cuttlefish and chickpeas are very tender (1½-2 hours).
Meanwhile, preheat oven to 200C. Wrap garlic in foil and roast until very soft (25-30 minutes). When cool enough to handle, squeeze garlic cloves from skins and transfer to a mortar and pestle. Dry-roast saffron threads until fragrant (30-40 seconds). Add to garlic with mint and parsley and pound to a smooth paste. Season to taste, then add to cuttlefish mixture with lemon juice and stir to combine. Scatter with extra mint and parsley and serve hot with crusty bread.