Place the squid, cuttlefish, 3/4 cup of the olive oil, lemon juice, lemon zest, 1/4 teaspoon of the salt, 1/4 teaspoon of the white pepper, and 1 tablespoon of the oregano in a nonreactive bowl and toss to thoroughly combine. Allow to marinate at room temperature for 20 to 30 minutes.

Preheat a grill to medium-high and lightly oil the grates.

Remove the squid and cuttlefish from the marinade and grill until not quite cooked through, 1 minute total for the squid and 90 seconds total for the cuttlefish. Remove to a platter and set aside while you prepare the sauce.

In a large saute pan, heat the remaining olive oil on medium-high. Once hot, add the chorizo and saute until lightly browned, about 3 minutes. Add the red onion and cook, stirring frequently, for 2 minutes. Add the garlic and cook for 1 minute. Add the piquillo peppers, remaining 2 teaspoons of oregano, parsley, sherry, remaining 1/2 teaspoon of salt, and any accumulated drippings from the squid and cuttlefish, and cook, stirring occasionally, until the liquid has reduced in volume by half, about 2 minutes. Using a sharp knife, slice the squid into 1/2-inch circles and cut the cuttlefish into 1/2-inch wide, bite-size pieces and add to the saute pan. Remove from the heat, toss to thoroughly combine, and serve hot, spooned over the Squid Ink Rice.

In a medium saucepan, heat the olive oil over medium-high heat. When hot add the onion and cook until translucent about 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add the rice and toast by coating all the grains with oil and stirring for 2 to 3 minutes. Add the chicken stock, squid ink and salt and pepper. Bring to a boil, then reduce to a simmer. Cook for 20 to 25 minutes, covered. Turn off the heat, add the piquillo peppers and allow the rice to steam for 5 minutes. Uncover, fluff with a fork and serve immediately.

Yield: 4 cups