Process chorizo in food processor until crumbled, place in a mixing bowl
Process onion and garlic until finely chopped, add to chorizo
Add mince, rice, olives and your favourite flavours to the bowl and mix by hand to get a great consistency.
Stuff the squid with the mince mixture and secure the top with a toothpick. * Do not overfill as the mix will expand a little*
Put all of the sauce ingredients into your slow cooker, stir to combine and add your squid.
Add any tentacles that you have and if you have any left over mince mixture make tablespoon size balls and roll in flour and add to the slow cooker.
Cook on low for 2.5 hours
Make sure the squid is just covered by the stock. Do not stir during cooking.
If your squid are different sizes, put the larger one's in the slow cooker 30 mins before the smaller ones but you can add the tentacles at the beginning.
You can add or exchange your favourite flavours, instead of onion try fresh fennel.