Squid and Chorizo Seafood Bake - Gran Luchito

Ingredients

• Olive oil
• 1 red onion, sliced
• 2 celery sticks, thinly sliced
• 3 garlic cloves, chopped
• 100g / 3 ½ oz cooking chorizo, casing removed and roughly chopped
• 2 teaspoons Gran Luchito Chipotle Paste.
• 650g / 1.4 lb squid, cut into thick rings
• 400g / 14 oz chopped tomatoes
• 1 tablespoon tomato purée
• 2 tablespoons dry sherry
• 400g / 14 oz can of chickpeas, drained
• A bunch of dill fronds, finely chopped
• 25g / 1 oz Parmesan cheese, finely grated
• Salt and freshly ground black pepper
• Simple Flatbreads, crusty bread or polenta, to serve