Sark Stuffed Squid With Chorizo And Rice
Sark Stuffed Squid with Chorizo and Rice is a delicious and flavorful dish that combines the fresh flavors of squid with the smoky richness of chorizo and the comforting texture of rice. This recipe is a popular dish in Channel Islands cuisine, known for its use of fresh seafood and bold flavors.
Ingredients
- 4 medium-sized squid, cleaned and tentacles reserved
- 1 cup cooked white rice
- 1/2 cup diced chorizo
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1/4 cup chopped parsley
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the stovetop to medium heat.
- In a skillet, heat 1 tablespoon of olive oil and sauté the diced chorizo, onion, and garlic until the onion is translucent.
- Add the cooked white rice to the skillet and stir to combine with the chorizo mixture. Cook for 2-3 minutes, then remove from heat and let it cool slightly.
- In a bowl, mix the chorizo and rice mixture with chopped parsley, grated Parmesan cheese, and season with salt and pepper.
- Stuff the cleaned squid with the chorizo and rice mixture, then secure the opening with toothpicks.
- Heat the remaining olive oil in a skillet over medium-high heat. Add the stuffed squid and tentacles, and cook for 3-4 minutes on each side until the squid is cooked through and lightly browned.
- Remove the toothpicks and serve the stuffed squid hot, garnished with extra chopped parsley and a squeeze of lemon juice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Skillet Bowl
Tools
Knife Cutting board Toothpicks
Serving suggestions
Sark Stuffed Squid with Chorizo and Rice is best served with a side of fresh salad and a glass of crisp white wine.
Tips & tricks
Be careful not to overcook the squid, as it can become tough and rubbery. Keep a close eye on it while cooking to ensure it stays tender and flavorful.
Cost
$20