Place the potatoes in a pan of salted water and bring to the boil. Cook until tender and falling apart, then drain and leave to steam dry.

Add a generous splash of oil to a frying pan and place over a medium heat. Add the garlic and fry until it begins to feel sticky but not coloured, then crumble in the chorizo. Cook, stirring frequently until the chorizo is cooked through and has released it’s fat. Turn down the heat.

Stir in the parsley, then add the potatoes to the pan, roughly crushing them with a potato masher. Stir in the capers and the vinegar, season to taste and fold everything together until well combined. Add a good splash of oil to loosen and continue to cook for another few minutes until all the flavours are nicely mingled. Take off the heat and keep warm.

Preheat a griddle pan or barbecue. While the chorizo mix is still warm, carefully spoon it into the squid bodies until they are three-quarters full. Secure the end with a rosemary sprig or toothpick.

Place the squid on the griddle pan and turn a couple of times until grill marks appear. The squid should take about a minute to cook through. Slice up the squid and sit it on top of a little dressed rocket. Spoon over the aioli and sprinkle with a little paprika before serving.