How to Cook Spanish Stuffed Squid

Serves: 4

Preparation time: 20 mins

Cooking time: 3 hours

Ingredients needed to make Spanish Stuffed Squid:

For the squid:

• 4 medium squid, each of 7 oz
• 2 oz uncooked white long-grain rice
• 7 oz chorizo, finely chopped
• 4 ½ oz ground pork
• 2 garlic cloves, finely chopped
• 1 small onion, finely diced
• 1 celery stalk, finely diced
• ½ tbsp fresh thyme leaves, finely chopped
• ½ tbsp fresh rosemary leaves, finely chopped
• Juice of ½ lemon
• ¼ tsp fennel seeds
• 2 tsp smoked paprika
• Parch pinch cayenne pepper
• Salt and freshly ground black pepper
• 1 tbsp olive oil

For the sauce:

• 1 lb 2 oz ripe tomatoes, skinned, deseeded and finely chopped
• 2 garlic cloves, finely sliced
• 1 tsp thyme leaves, finely chopped
• Small bunch fresh flat-leaf parsley, leaves picked and finely chopped
• Finely grated zest of ½ lemon
• 1 tbsp olive oil
• 2 bay leaves
• 7 tbsp dry sherry
• 7 fl oz fish stock

Cooking instructions for Spanish Stuffed Squid:

• Warm up your oven to 250 degrees F.
• To make the squid, remove the tentaclesquill and interiors of the squids and discard the last two.
• Slice off its wings and wash the squid and set aside.
• Drizzle a lashing of oil in a large skillet and heat it over moderate heat.
• Throw in the onions, celery as well as garlic and stir fry for 10 minutes or until they soften and brown slightly; set aside.
• Chop the wings and tentacles of the squid finely and toss them into a large bowl.
• Tip the sautéed mixture into the same bowl.
• Dump rest of the ingredients for squid, except the squid itself and stir them all together to mix well.
• Stuff small portions of them into each squid, so that half of it is full and seal the open ends together with toothpicks; reserve rest of the stuffing for the sauce.
• To make the sauce, heat a heatproof casserole dish over moderate heat and drizzle oil into it.
• Add the garlic once it heats up and stir fry it until it turns golden brown.
• Stir in the tomatoes, along with the fish stock and a splash of sherry.
• Add the bay leaves and sprinkle the lemon zest, chopped thyme as well as a dash of seasonings over them.
• Give it a nice stir along with the reserved stuffing until well combined and arrange the stuffed squid in the dish.
• Bring the sauce to a simmer over slow flame and place the dish in the hot oven.
• Roast the dish for a couple of hours or until the squid is cooked through.
• Spoon some of the sauce over the stuffed squid and sprinkle the chopped parsley on top.
• Serve warm.

Image credit: Wikimedia Commons

Last Updated on April 25, 2013 by