Grilled Baby Cuttlefish or Squid with chorizo

This is made with little cuttlefish called seiches; I first encountered the dish at L’éstagnol restaurant in Narbonne’s main square, a place of plane trees and gushing water, through which a procession of barges and pleasure boats make their way along the Canal du Midi.

Squid and cuttlefish are often sold already cleaned, which is just as well as they are fiddly to prepare. You can also use squid for the dish. The other ingredient, soubressade, is pork sausage meat fla