For the rice:
Peel the morcilla skin off.
Clear the squid and cut in even size pieces.
Chop the onion, bell pepper, green pepper, garlic into 1x1 cm.
Chop the tomato very fine.
In a deep pot with the help of a little oil cook the onion, garlic, peppers until transparent.
Add the rice until it turns pearl colour.
Add the chopped tomato and cook until it becomes almost dry.
Add the chicken stock little by little.
Add the morcilla and mix.
At the end add the squid.
For the chimichurri sauce:
Chop the parsley, garlic and red pepper.
Mix all the dry ingredients.
Add the extra virgin olive oil.
Add the lemon juice.
Once rested, finish with salt to taste.