Cuttlefish and Chorizo Braised with Chickpeas

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 Spanish onions, thinly sliced
• 2 tsp smoked sweet paprika
• 600 gm cuttlefish, cleaned, cut into 4cm pieces
• 500 gm dried chickpeas, soaked in cold water overnight, drained
• 400 gm canned cherry tomatoes
• 3 chorizo, halved lengthways then halved again widthways
• 60 ml fino sherry
• 1 head of garlic
• 1 tsp saffron threads
• 2 tbsp each coarsely chopped mint and flat-leaf parsley, plus extra to serve
• 2½ tbsp lemon juice
• To serve: crusty bread