I need to polish up on my Catalonian, it's the language of Barcelona. It's a liberated language after Franco left Barcelona. It's a mix of French and Spanish - sorta like hearing a European Spaniard speak Spanish with a French lisp. Anyhoo. My favorite European city is Barcelona. Great architecture, great historically known Bohemian culture, fine culture and amazing Mediterranean cuisine. Tapas is the standard snack item, a very loungy as a food as the way you take it in - over a glass of Cava or a cold beer mixed with lemonade. Like an all night dinner of appetizers. In the spirit of Barcelona, I felt inspired to cook something from that region, so without adu, I present:

Salchicha y Shitake Calamari relleno seta (Sausage and Shitake Mushroom Stuffed Calamari)

2 1/2 pounds fresh squid (6 tubes), cleaned, tentacles removed, clear spine wick removed, fins removed
1 medium sized spicy Chorizo sausage link, cooked/cured & finely diced
1/4 cup Pecorino cheese (or parmesan as substitute)
6 shitake mushrooms (re-hydrated in 1/2 cup Chardonnay and 1/2 cup warm chicken broth mixture)
1 lemon, zested and juiced, plus 1 lemon, quartered
2 tablespoons chopped fresh rosemary leaves
1/4 cup fresh Italian parsley, finely chopped
1/8 cup finely chopped sun dried tomatoes
4 cloves garlic, crushed
1/4 cup fresh bread crumbs
1 egg
Course/Kosher salt and fresh ground cracked pepper to taste
Extra-virgin olive oil, for grilling, broiling, searing.

Drizzle the squid bodies with the lemon juice and set aside.

Preheat the grill or broiler.

In a large mixing bowl, add sausage, pecorino, shitake mushrooms, lemon zest, herbs, garlic, sun dried tomatoes, bread crumbs, egg, a judicious amount of salt and black pepper to taste and mix well to combine thoroughly. Using a small spoon, stuff the reserved squid bodies with the filling. Using a toothpick, fasten the bodies closed.

Brush the squid with plenty of olive oil and season with salt and pepper. Grill or broil 20 minutes, turning at least once. You can also sear/brown in saucepan, turn down heat, add rest of Chardonnay and broth mixture in bottom of pan, cover and cook for 20 minutes. Serve immediately, garnished with lemon wedges and rosemary leaves.