Score the squid by taking a skinned and gutted squid, wash the cleaned squid hood under cold running water. Drain. Remove and discard the clear, hard quill from inside the hood. Use a sharp knife to cut the hood lengthways from opening to tip. Lay the hood flat, inside up, on a clean work surface. Score the hood in a diamond pattern (don’t cut all the way through). Cut into large pieces.
Heat the oil in a large casserole dish and brown the squid for 30-40 seconds. Lift onto a plate.
Add the shallots to the dish and cook over a low heat for 5-7 minutes. Add the garlic and herbs. Pour over the Cava and stock. Bring to the boil, return the squid to the dish and cover the casserole. Place in the oven for 1 hour or until the squid is tender.
Lift the squid onto a serving plate. Stir in the crème fraiche, bring to the boil and season to taste. Pour the sauce over the squid and sprinkle with chopped parsley to serve. Serve with rice, new potatoes or chunks of crusty bread.