Sometimes we get smaller finger size squid on our counter. This recipe for chorizo stuffed squid is a perfect way to cook them. It makes a delicious tapas style dish or you could serve individual portions as a starter. The ingredients are really tasty and will be popular with whole family. You can adjust the spice/chilli according to taste.
Quantities below will serve four people.
Chorizo Stuffed Squid Ingredients
8 finger length squid cleaned with tentacles reserved from Walter Purkis & Sons
1 Tblsp chopped parsley
1 garlic clove finely chopped or grated
1 tsp Paprika dulce
Salt and pepper for seasoning
Olive oil for frying
Tomato Sauce Ingredients
2 Garlic cloves finely chopped
2 Anchovy fillets roughly chopped
1 tin (400g) chopped tomatoes
1tsp Dried oregano
Chilli flakes to taste
Ground pepper seasoning
Olive oil for frying
Cooking Method For Stuffed Squid
To make the stuffing chop the chorizo into small dice. scrape the tentacles to remove and hard suckers, roughly chop. Next add meat and fish along with the crumbs, garlic, paprika, pepper and parsley into a blender. Pulse until you have an even mix and crumb texture.
With a small spoon, stuff the individual squid bodies. Press down to ensure stuffing reaches the bottom. Continue until tube is full, be careful not to over-stuff as they can split. Use a cocktail stick to close the parcel and keep the stuffing in place. When all are stuffed fry quickly in a high sided pan to colour the squid on each side. Remove from the pan and put to one side.
For the sauce: Add some more oil to the same pan, fry the garlic and anchovies until the garlic begins to colour. The anchovies will dissolve. Add the tinned tomatoes and a half can of water. Season and add herbs and chilli. (NB Salt probably not needed as there is plenty in the chorizo and anchovies). Turn down the heat and simmer until the tomato breaks down and the sauce thickens. Add more water if the sauce becomes too thick.
Add the fried squid parcels to the sauce and simmer for a further 10 minutes so that the stuffing is cooked through.
If you would like some more ideas for cooking squid, we have lots of other recipes here >>