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Chorizo Stuffed Squid Recipe

Stuffed squid with chorizo, corn, tomato and Mexican spices 
5 from 2 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Calories:

Servings: 4 people

Equipment

  • Oven
  • Pots and Pans

Ingredients

Stuffing

  • 2 tbsp Oil Canola oil, olive oil, vegetable oil
  • 1 Brown onion Chopped
  • 2 Garlic cloves Chopped
  • 120 g Chorizo Diced
  • 70 g Corn Frozen or tinned
  • 150 g Crushed Tomato Tinned tomato or tinned Napolitana sauce
  • 1 tbsp Lemon/lime juice
  • 2 Tbsp Parsley Chopped
  • Salt & pepper To taste

Squid Marinade

  • 400 g Squid tubes ( 4 squids approximately) ( 4 squids approximately)
  • 1 Tbsp Lemon/Lime juice
  • 1/2 tsp Paprika Can substitute for chilli powder
  • 1 tsp Mustard Dijon mustard or American mustard
  • Salt& pepper To taste

Assembling gratinated squid

  • 200 g Crushed Tomato Tinned tomato or tinned Napolitana sauce
  • 70 g Cream Thick cream, cooking cream
  • 50 g Mozerella cheese Shredded

Instructions

Marinating the squid

  • Firstly, Place the squid tubes in a bowl and add salt, pepper, mustard, lemon juice, paprika and marinade well and leave aside for 10 minutes

How to cook stuffing

  • Heat pan with oil on medium heat add onions, garlic and cook until soft
  • Add in chorizo and cook well, then add in corn, crushed tomato puree, salt, pepper, corn and lemon juice cook well until the sauce is thick
  • Take off the fire and leave aside
  • Open the squid from one end, spoon the stuffing inside the squid tubes and close both sides or one side with toothpicks

How to cook squid in the oven

  • Preheat oven to 220C
  • Heat a pan on high heat with 2 tbsp of oil. Grill the squid until charred for 2 minutes
  • Place the grilled squid on an oven tray, add in crushed tomatoes, cream and top it up with shredded cheese
  • Bake for 15-20 minutes until the top has a golden brown colour and squid is cooked through
  • Serve warm with bread on the side

Video

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