To learn more about this recipe, see our related story, TT Plated: Squid, in our National edition.
Recipe from our Tasting Table Test Kitchen
Yield: 4 to 6 servings
Cook Time: 15 minutes
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
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.