Hello Everyone! When I think of squid, I think of a bowl of perfectly cooked, melt in the mouth salt and pepper squid from Jamie’s Italian in Sydney. Yes! To this date, Jamie’s Italian is by far the best place that serves up a killer salt and pepper squid. However, that’s not what I will be making today as you can already tell from the title of this post. I wanted to try something different with squid as whenever I have it, it’s either calamari, salt and pepper squid, or as my Mom would make at home, adoring pusit or ginataang pusit. Stuffed squid is not something new, but it’s definitely a first for me to try it out.
I don’t have a long-winded back story for you today, so this will definitely be a short one 🙂 Also, I didn’t intentionally choose to include chorizo as a sidekick ingredient for this weeks seafood recipes, but I did intentionally plan to work with cephalopods for the week. Anyway, the original recipe for these stuffed squids can be found on the Australian Good Food & Travel Guide.
PREP TIME 15 MINS | COOKING TIME 15-20 MINS | SERVES 4
- 4 large squids, washed, cleaned and tentacles removed
- 2-3 garlic cloves, minced
- 2 chorizo sausages, diced
- 1 spanish red onion, diced
- 2 tbsp bread crumbs
- 2 tbsp pine nuts, toasted
- 1 tsp thyme
- Ground salt and black pepper
- Olive Oil
- In a medium-sized frying pan, heat the olive oil over medium-high and sauté the garlic until golden brown and fragrant. Add in the onions and cook until soft, about 2 minutes.
- Add the diced chorizo and cook until it starts to brown, stirring occasionally. Follow with the bread crumbs, pine nuts, and thyme. Stir and season with salt and pepper to taste before taking off heat and allowing to cool.
- Once cool, stuff the squid with the chorizo mixture. Take care not to overfill as there is a tendency for the squid to break during cooking. Secure top with a toothpick and refrigerate until ready to cook.
- Heat some olive oil in a shallow pan over medium-high. Add the squid to the pan and cook for 4 minutes on each side, depending on the size of your squid (less time for smaller, more for bigger).
- Fry up the tentacles for a few minutes until cooked through.
- Serve and enjoy!
– Ally xx