Stuffed squid with chorizo, rice, and tomato sauce

I am super proud of this dish! It was my first time making stuffed squid; my goal was to cut nice slices at the end, and I succeeded, while the rice was still nice and soft and juicy. Absolutely fantastic!

To cook squid properly, you need to cook it either for a very short time or for a very long time. Anything in between will result in very tough squid. I chose to grill them briefly on the BBQ.

For 4 to 5 people

2 hours of work

5 squid tubes

For the filling :

1/2 chorizo (100 grams)

1 shallot

1/2 red bell pepper

1 toe look

Salt and pepper to taste

75 grams of Arborio rice

150 ml water

2 tablespoons chopped fresh parsley

3 tablespoons olive oil

For the sauce:

400 grams of cherry tomatoes

1 onion

2 toes look

3 tablespoons olive oil

Salt and pepper to taste

For the finishing:

Fresh parsley

Lemon wedges

Padron peppers

Spanish chili peppers

Make the rice filling:

• Remove the skin from the chorizo and cut into pieces.

• Finely chop the shallot.

• Put the shallot and chorizo in a pan with the olive oil and let it fry gently, so that the oil is released from the chorizo.

• Cut the bell pepper into cubes, crush the garlic, and add.

• Add the rice and fry briefly.

• Add the water. Place the lid on the pan and let simmer until the rice is cooked.

• Add the chopped fresh parsley at the end.

• Season with salt and pepper if desired. Please note that the squid itself is not salted.

• Let the rice cool down.

• Place the rice in the squid tubes: fill them about 3/4 full and close with a toothpick. The squid will shrink during frying.

• You can now store the prepared squid tubes in the refrigerator if desired, but let them come to room temperature before grilling.

Make the sauce:

• Chop the onion and crush the garlic.

• Place a cast iron dish on the BBQ at 200 degrees.

• Add the onion, garlic, tomato, and olive oil.

• Let this simmer for 15 minutes until you have a nice sauce.

• Season to taste with salt and pepper.

• Grill the squid briefly, a few minutes per side.

• Place them in the tomato sauce or cut them into slices. Whichever presentation you find most appealing.

• Serve with grilled chili peppers, padron peppers, fresh parsley, and a slice of lemon.