Chorizo Stuffed Squid in Red Wine
I'm very excited about this recipe for two reasons; firstly because it contains seafood and secondly because it contains meat! I found my squid at Swiss Cottage farmers market from a company called Channel Fish, and the lovely lady Vicki told me that stuffing it is a fantastic way to go, she even prepared it for me! Squid can take on big flavours so I've made a rich chorizo stuffing and steamed the squid in a tomatoey, red wine sauce. There's lots going on in this recipe but it's extremely quick and easy to prepare. It makes a wonderful starter or a light main meal.
2 large squid, fins and tentacles removed and chopped
240g chopped cooking chorizo
Half a red onion, finely chopped
1 garlic clove, minced
1 egg yolk
1 tsp dried chilli flakes
1 tsp paprika
3 ripe tomatoes, roughly chopped
A bunch of parsley, roughly chopped
Start by washing the squid tubes under clean running water, removing any loose remaining skin as you go. Set aside to dry off. Next clean the fins and tentacles, then finely chop and set aside.
To make the stuffing, heat a generous glug of olive oil in a large pan over a medium heat. Fry the onions until soft and then add the dried chilli flakes, allow to cook for around 30 seconds before adding the chorizo, garlic and paprika. Cook for a few minutes, then add the chopped squid tentacles and fins.
Cook for around 5 minutes before adding the breadcrumbs, egg yolk and a handful of parsley, keeping some back for decoration. Remove from the heat and stir to combine. Taste for seasoning (try not to eat too much!).
Now spoon the mixture into the squid tubes and close with a cocktail stick. Keep 3 or 4 heaped tbsp back to add to the sauce later.
Using the same pan as the stuffing, heat a little olive oil and place the squid tubes in to cook. Fry until the meat starts to change colour and becomes golden. Add the chopped tomatoes and wine to the pan, season and cover. Lower the heat and allow to cook for 5 minutes. Quickly remove the lid and sprinkle the remaining stuffing over the pan, replace the lid and cook for a further few minutes until the sauce is reduced and thick.
Serve immediately with a sprinkling of chopped parsley.