Chorizo Stuffed Squid
This delicious recipe features squid stuffed with chorizo, as well as capers, sage and lemon for an incredible flavor. You will need baby squid for this easy stuffed squid dish.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Seafood
- Cuisine: Spanish
Ingredients
Scale
- 20 baby squid, tentacles removed and reserved
- 2 oz (50g) unsalted butter
- 1 oz (35g) tiny pickled capers
- 15 chopped sage leaves
- Zest of half a lemon
- 5 peeled and finely chopped spicy chorizo
- 3 peeled, inch-diced (2.5cm diced) potatoes
- 2 crushed garlic cloves with skin on
- Olive oil, as needed
- Salt and black pepper
Instructions
- Knead the chopped chorizo to make a rough paste.
- Form a piece of this paste into a shape to fit the cavity in the squid.
- Fill each squid to 3/4 full, pressing the filling down.
- Take care not to overfill the squids or they could well burst on cooking as the chorizo expands.
- Secure each squid tube with a toothpick half.
- Cook the potatoes in salted water until they are tender then drain.
- Heat a nonstick skillet over a medium heat, add some olive oil, the crushed garlic cloves and potatoes and season with salt and pepper.
- Cook over a moderate heat, tossing every now and then to crisp and caramelize the potatoes evenly.
- Heat another pan over a medium heat.
- Season the squid pockets and tentacles using salt and pepper.
- Add some oil to the pan and then add the squid.
- Cook for a couple minutes on each side until caramelized.
- Add the butter and sage and when these start to foam spoon the herb butter over the squid pockets and keep cooking them.
- The filling will feel firm to the touch when everything is fully cooked.
- Add the baby capers and lemon zest and take the pan off the heat.
- Arrange the potatoes and squid on plates and spoon over the pan juices, capers and lemon zest.
- Serve immediately.
Find it online: https://victoriahaneveer.com/chorizo-stuffed-squid/