Tasting Table National: Chorizo-Stuffed Squid

To learn more about this recipe, see our related story, TT Plated: Squid, in our National edition. 

Recipe from our Tasting Table Test Kitchen

Chorizo-Stuffed Squid
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Make Chorizo-Stuffed Squid
Servings
4
to 6 servings
Ingredients
  • 1 pound fresh squid, bodies and tentacles
  • 1 garlic clove, finely chopped
  • 1 cup crumbled fresh chorizo
  • ½ cup finely chopped roasted red pepper
  • ½ cup panko
  • ¼ cup finely chopped flat-leaf parsley, plus more to finish
  • Salt and finely ground black pepper
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
Directions
  1. Finely chop the squid tentacles and set aside.
  2. In a medium skillet set over medium heat, cook the garlic and chorizo until the chorizo begins to brown, about 5 to 7 minutes. Add the reserved tentacles and roasted red pepper and reduce the heat to medium-low; cook for 5 minutes, stirring occasionally. Stir in the bread crumbs, parsley, salt and pepper. Set aside to cool.
  3. Stuff each of the squid bodies with 1½ to 2 tablespoons of the chorizo mixture (until the squid is three-quarters full) and use a toothpick to secure the top.
  4. In a medium skillet set over medium-low heat, warm the 1 tablespoon of olive oil. Add the stuffed squid to the pan and cook for 3 minutes on the first side. Carefully flip over and finish cooking on the other side, until the squid is opaque all the way through, about 3 minutes. Sprinkle with the parsley, drizzle with olive oil and serve immediately.
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