This Chorizo-Stuffed Squid recipe offers a delicious fusion of tender, slightly smoky squid and savory, spicy chorizo sausage. The rich, bold flavors of chorizo, combined with garlic, herbs, and a touch of cheese, create a mouthwatering stuffing that complements the squid perfectly. Whether you grill, roast, or pan-sear them, these stuffed squid make for an impressive appetizer or main dish that’s full of Mediterranean flair.
Ingredients:
- For the Stuffed Squid:
- 8 large squid tubes, cleaned (with tentacles reserved)
- 1/2 lb (225g) chorizo sausage (casings removed)
- 1/4 cup breadcrumbs (use gluten-free if necessary)
- 2 tbsp fresh parsley, chopped
- 2 tbsp grated Parmesan cheese (optional for extra richness)
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil (for cooking)
- For the Garnish:
- Lemon wedges
- Fresh parsley (optional)
Directions:
- Prepare the Squid:
- Rinse the squid tubes thoroughly under cold water. Pat dry with paper towels. If the squid tentacles are intact, remove the beak and set them aside for later use or discard.
- Carefully check the squid tubes for any remaining cartilage and remove it, if necessary.
- Make the Chorizo Filling:
- In a large skillet, heat a little olive oil over medium heat. Add the chorizo sausage and cook, breaking it up with a spoon, until it’s browned and cooked through (about 5-7 minutes).
- Once the chorizo is cooked, add the garlic and cook for an additional minute, until fragrant.
- Remove from heat and let it cool slightly. Then, mix in the breadcrumbs, chopped parsley, smoked paprika, and Parmesan cheese (if using). Stir well to combine. Taste and adjust seasoning with salt and pepper.
- Stuff the Squid:
- Carefully stuff each squid tube with the chorizo mixture, being careful not to overfill, as the stuffing may spill out during cooking. Use toothpicks to seal the ends of each squid tube.
- Cook the Stuffed Squid:
- Heat olive oil in a large skillet or grill pan over medium-high heat. Once hot, add the stuffed squid and cook, turning occasionally, for 4-5 minutes or until golden brown and cooked through. The squid should be tender, not rubbery—be careful not to overcook.
- Alternatively, you can grill the stuffed squid on medium-high heat for 3-4 minutes per side, until slightly charred and cooked through.
- Serve:
- Remove the toothpicks from the squid and serve the stuffed squid immediately, garnished with fresh parsley and a squeeze of lemon juice.
Enjoy these Chorizo-Stuffed Squid as an elegant appetizer, paired with a crisp white wine, or as a main course with a side of roasted vegetables or a fresh salad!
