Chorizo-stuffed squid

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This jolly chorizo-stuffed squid recipe from Helen Graves is the perfect dish for summer. The squid can be cooked on the barbecue, or inside in a pan if the weather is not looking too promising.

First published in 2018

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.




Chorizo-stuffed squid


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
Mix with the rice, lemon juice and parsley and mix well. Taste the mixture and add a little salt if you want to
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
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
First published in 2018

Helen Graves is Head of Content at Great British Chefs. She's also the author of the cookbook LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking.

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