Chorizo-stuffed squid
This is a brilliant way to cook squid as it lets you introduce lots of other flavours. You could use cooking chorizo for this but I rather like finding the crisp nuggets of cured chorizo inside. They're also fantastic cooked on the barbecue.
Ingredients
Metric
Imperial
Chorizo-stuffed squid
- 4 medium squid, cleaned
- 100g of white rice, cooked and cooled with cold water
- 100g of chorizo sarta, finely diced
- 1 small onion, finely chopped
- 4 garlic cloves, finely chopped or crushed
- 1 lemon, zested
- 1 handful of parsley, finely chopped, plus extra to garnish
- olive oil
SAVE RECIPE
Method
1
Heat a frying pan and add the chorizo, letting it fry gently. Once the fat begins to melt out, add the onion and cook for a few minutes, stirring occasionally. Add the garlic and cook for a minute more
2
Mix with the rice, lemon juice and parsley and mix well. Taste the mixture and add a little salt if you want to
3
Stuff the mixture into the squid, taking care not to over-stuff as they will shrink a little when you cook them. Seal the open ends with cocktail sticks and score the flesh with a very sharp knife on each side – this will help the heat penetrate and allow the squid to cook evenly
4
Rub with a little oil and grill on the barbecue or in a griddle pan for a couple of minutes on each side. Serve whole or sliced with a sharply dressed salad
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