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. Using quality chorizo sarta approved by The Spanish Chorizo Consortium will provide the best flavour for this dish.
There has been travel to Ireland, work travel to Austria and then a non-stop return to London. But lots of recipes in the wings and THAT bacon book. For now lets talk about squid stuffed with beef and chorizo. You can cook Chorizo Stuffed Squid using 3 ingredients and 4 steps. Here is how you cook that.
Ingredients of Chorizo Stuffed Squid
- Prepare 1 of as needed Fresh Whole Squids.
- It’s 1 of as needed Chorizo Sausage.
- It’s 1 dash of Franks Red Hot Sauce.
Baby squid are bite-sized pockets perfect for stuffing with all manner of food and chorizo is a classic Spanish filling. Here we use a soft, semi-cured cooking chorizo with some kick. You can find their quality frozen squid at most reputable fish markets. This recipe, along with many others, can be found on their website towndock.com.
Chorizo Stuffed Squid instructions
- Heat the bbq.
- Stuff the body of the squid with the tails and slices of chorizo sausage.
- Grill on bbq.
- Serve tossed with franks red hot sauce.
This is one of my favorite ways to prepare calamari. When cooked properly, they have a taste and texture similar to a good sausage. Arrange over the tomatoes and peppers with the scored sides facing up. Combine fetta, chorizo, tomato, lemon rind, breadcrumbs, parsley and oregano in a bowl. Spoon into squid tubes and secure with toothpicks.