Portuguese Stuffed Squid
Ingredients
- 800 gLoligo vulgaris (whole, cleaned)
- 100 gChorizo (finely diced)
- 100 gSerrano ham (minced)
- 2 pcOnion (finely diced)
- 3 pcGarlic (minced)
- 4 pcRound tomato (diced)
- 150 mlDry white wine
- 4 tbspExtra virgin olive oil
- 2 pcBay leaf
- 1 pcParsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 12 pcWooden toothpicks
Method
Tender squid tubes stuffed with a smoky chorizo and ham filling, simmered in a rich tomato and white wine reduction infused with garlic and bay leaves.
- 1
Clean the squid under cold water. Separate the heads and tentacles from the tubes. Remove the thin skin and internal cartilage. Tubes should be white and empty.
- 2
Finely chop the squid tentacles, chorizo, and ham. Dice one onion and two garlic cloves.
- 3
In a pan with olive oil, sauté the tentacles, chorizo, and ham mixture with onion and garlic. When the chorizo releases its red fat and onions are translucent, remove from heat and add chopped parsley.
- 4
Fill each squid tube with the mixture using a small spoon. Do not overstuff as the squid shrinks during cooking. Close the opening with a toothpick to keep the filling inside.
- 5
In a large pan, brown the stuffed squids with the remaining onion and garlic. Deglaze with white wine. Add diced tomatoes and bay leaves. Cover and simmer on low heat until the sauce coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Don't overfill the tubes: squid shrinks when heated and might burst.
- If the sauce is too thin at the end, remove the squid and reduce the liquid over high heat for a few minutes until syrupy.
How long does this dish keep?
Keep for up to 2 days in the fridge. The dish tastes even better reheated as the flavors infuse the squid flesh.
