Squid and 'nduja agnolotti with chorizo and cider broth

Begin by marinating the squid. Score the squid all over and then cut into approximately 6 pieces. Place the squid (along with its tentacles) in a bowl and stir in the olive oil, rosemary and garlic. Transfer to the fridge and leave for at least 6 hours (or overnight)

Make the pasta dough by placing the flour and salt in the bowl of a stand mixer fitted with a paddle attachment. Combine the egg yolks, egg, milk and oil in a separate bowl, then slowly add them to the dry ingredients with the paddle still running (you can also make the pasta dough by hand). Once incorporated into a smooth dough, wrap in cling film and place in the fridge to rest for at least 20 minutes

To make the broth, pour the olive oil into a saucepan and sweat the onions for 5 minutes until softened but not coloured. Add the chorizo and cook for a few minutes until it releases its oil, then add the paprika and smoked paprika and cook out for 1 minute. Pour in the cider and chicken stock and bring to the boil, then turn down to a very gentle simmer and cook for 30 minutes

Pass the broth through a fine sieve into a clean pan (reserve the chorizo for the pasta filling). Stir in the sherry vinegar and xanthan gum, then set aside to reheat before serving

For the pasta filling, break up the ‘nduja and place in the bowl of a stand mixer with a paddle attachment. Add the ricotta and mix well (you can also do this by hand). Place 125g of the reserved cooked chorizo in a blender and blitz until smooth, then add to the ‘nduja mixture. Mix in the sherry vinegar, then transfer to a piping bag

Use a pasta machine to roll out the dough, starting at the widest setting and moving down until the second-to-last setting. Dust a work surface with flour and cut the dough into 4 strips roughly 7x15cm long. Pipe the filling along the centre, leaving a few centimetres at each end, then fold and seal with a little water to bind. Trim and neaten with a pasta cutter, then roll the strips up to form rosettes. Set aside on a tray dusted with flour until ready to cook

Make the squid Bolognese by heating a dash of oil in a pan and adding the finely chopped squid. Cook over a medium heat until the squid releases its liquid, then drain and set aside

In a separate pan, add another dash of olive oil and gently sweat the shallot and garlic. Tie the sage, thyme, parsley, rosemary and tarragon sprigs together to create a bouquet garni and add to the pan. Cook until softened, then add the cooked squid, parsley and tomato purée. Cook for 10 minutes

Add the brandy and cook until reduced, then add the wine and reduce by half. Add the chilli flakes and chicken stock, then bring to a boil. Reduce to a simmer and cook for 15 minutes until the squid is tender and the liquid has evaporated. Add the veal stock and cook until incorporated and the mixture is fairly loose. Season and keep warm

When ready to serve, bring a pan of salted water to the boil. Reheat the chorizo broth over a low heat, and place a griddle pan over a high heat

Cook the agnolotti in boiling water for 4 minutes and flash-fry the marinated squid until curled and tender (about 2 minutes). Drain the agnolotti and place in the centre of each bowl. Top with the squid Bolognese and place pieces of squid on top (you may want to cut it into smaller pieces after griddling). Finish with blanched sea fennel leaves and some grated Parmesan, then pour the broth into the base of the bowl at the table