Chorizo-stuffed squid

40 minutes


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


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