Heat 2 tbsp of the olive oil in a deep frying pan over a medium heat and cook the chorizo for 2-3 minutes or until it’s starting to crisp. Add the onion and a pinch of salt, and cook for 10 minutes until the onion is soft. Tip in the garlic and cook for a minute, then add the rice and stir well. Pour in the wine and bubble until evaporated. Add the tomatoes and stock, and simmer for 12 minutes until the rice is tender. Stir through the squid tentacles, parsley and a little seasoning.