So Flavorful and Textural Your Mouth Will Smile on Its Own!

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This chorizo-stuffed squid recipe is the perfect dish for summer. The squid can be cooked on the barbecue, or inside in a pan if the weather is not looking too promising. Although almost everything tastes better coming off the grill, don't let the weather tell you what to do! Grill in the rain for this one  LOL

Chorizo Stuffed Squid

Serves 4

Total time:  40 minutes

Ingredients

4 medium squid, cleaned

4 of white rice, cooked and cooled with cold water

4 of chorizo, finely diced

1 small onion, finely chopped

4 garlic cloves, finely chopped or crushed

1 lemon, zested

1 handful of parsley, finely chopped, plus extra to garnish

olive oil

Preparation

Heat a frying pan and add the chorizo, letting it saute' gently. Once the fat begins to melt out, add the onion and cook for a few minutes, stirring occasionally. Add the garlic and cook for a minute more.

Add in the rice, lemon juice and parsley and mix well. Taste the mixture and add a little salt if you feel that it needs it.

Stuff the mixture into the squid, taking care not to over-stuff as they will shrink a little when you cook them. Seal the open ends with cocktail sticks and score the flesh with a very sharp knife on each side.  This will help the heat penetrate and allow the squid to cook evenly

Rub with a little oil and grill on the barbecue or in a griddle pan for a couple of minutes on each side. Serve whole (recommended) or sliced with a sharply dressed salad and a little delicious vodka tomato sauce if you like.

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