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Chorizo-stuffed Squid

Chorizo-stuffed Squid
Recipe Date:
22 July 2020
Serving Size:
Cook Time:
  • 4 Squid Tubes, cleaned with wings left on
  • 300 g Chorizo, chopped into small pieces
  • 1 Red Capsicum, chopped into small pieces
  • 4 Eschallots, roughly chopped
  • 2 Garlic Cloves, grated
  • 4 tablespoons of JOSEPH La Casetta Aged Vinegar
  • 20 g Parsley, leaves plucked and roughly chopped
  • 2 Lemons, halved
  • JOSEPH Extra Virgin Olive Oil

Heat a tablespoon of olive oil in a frying pan over medium heat and add the chopped chorizo. Cook until the pieces start to crisp.

Remove the chorizo from the pan and place in a large bowl.

Return frying pan to the heat, add 5 tablespoons of olive oil, and fry the capsicum, eschallots and garlic for two minutes until they are well cooked. Add the vinegar to the pan and continue cooking for a further minute, stirring through.

Empty the contents of the pan into the large bowl and add fresh parsley.

Season the mixture with a little sea salt and freshly ground black pepper.

Stuff each squid by spooning the mixture into the tubes and closing the end with a small skewer as pictured.

Brush the squid tubes with olive oil, sprinkle a little sea salt, and then cook for 5 minutes on each side over a heavy frying pan or BBQ grill.

Serve with a crunchy salad and lemon wedges. Drizzle each dish JOSEPH First Run Extra Virgin Olive Oil for added flavour before serving.

A chilled bottle of Primo Estate Sangiovese Rosato is the perfect match for this kind of seafood dish. Salute!