Chorizo-Stuffed Squid
Serves: 6
Ingredients
500g squid, from the fish counter
4 tbsp extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 tbsp oregano, plus extra leaves to garnish
260g chorizo picante sausage, skinned and rougly sliced
2 Romano red peppers, de-seeded and thinly sliced
500g vine tomatoes, skinned and quartered
Method
- Preheat the oven to 190°C, gas mark 5. Pull out the tentacles from inside the squid. Rinse the squid and pat dry on kitchen paper. (If you prefer, you can cook the trimmed tentacles along with the squid.)
- Heat 1 tbsp of the oil in a frying pan and gently fry the onion for about 5 minutes until softened. Remove from the heat and stir in the garlic and oregano. Lightly blend in a food processor with the chorizo to make a coarse paste.
- Scatter the peppers and tomatoes in a large roasting tin and drizzle with a further 2 tbsp oil. Roast for 30-35 minutes, stirring once or twice, until soft and beginning to brown.
- Using a small teaspoon or your fingers, pack the chorizo mixture into the squid. Make several deep cuts across each squid with a sharp knife. Arrange over the tomatoes and peppers with the scored sides facing up. Brush the squid with the remaining oil and season lightly.
- Bake for about 15 minutes until the squid has turned white and the chorizo juices are running. Scatter with oregano leaves and serve with slices of warm plain or olive ciabatta.
Cook's tips
This dish can be served hot or cold. If serving hot and transporting, roast the tomatoes and peppers, turn into a shallow oven-to-table dish and leave to cool. Prepare to the end of step 4 before transporting, ready to cook.
Drinks recommendation
Chivite Gran Fuedo Rosado 2007, Navarra, Spain