Chorizo-stuffed squid

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
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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

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
First published in 2018
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Helen Graves is Content Editor 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. She is based in South East London and loves carbs, cats, crabs and kebabs.

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