Can I stuff the squid in advance?

Yes, you can stuff the squid in advance and keep it in the refrigerator before cooking it.

How do I prevent stuffed squid from becoming tough on the BBQ?

The secret to tender squid lies in the temperature and time: heat must be short and intense. Grill the stuffed squid at a high temperature (around 220°C) for a maximum of 10 minutes. If you leave squid on the barbecue for too long, it will lose its moisture and become rubbery.

What's the easiest way to clean squid?

If you're not buying pre-cleaned squid, gently pull the head and tentacles from the mantle (body). Cut the tentacles just below the eyes and remove the hard 'beak' in the center. Pull the transparent, plastic-like 'pen' and the entrails from the mantle and rinse the inside thoroughly under cold running water. Then pat dry with kitchen paper.

Stuffed squid with rice and chorizo

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30min

•

Easy

Are you looking for a surprising and Mediterranean BBQ recipethat's on the table in no time? This stuffed squid with rice and chorizo combines the best of two worlds: the tenderness of the calamari and the spicy, savory taste of Spanish chorizo. Thanks to the subtle smoky flavor from the barbecue and the fresh touch of lemon and parsley, you can create a truly spectacular dish in just 30 minutes. Whether you're an experienced grill master or just want to try something different: this easy recipe for stuffed squid on the BBQ always turns out perfectly!

Ingredients

What do you need?

Quantity: 4P

8 cleaned squid with tentacles
150 g sliced chorizo
250 g cooked basmati rice
3 tbsp finely chopped parsley
2 finely chopped spring onions
1 fresh red jalapeño, finely chopped or dried flakes
1 tbsp olive oil
Salt and pepper
1 tbsp Piment d'Espelette
Dry rub
1 lemon

Preparation method

How do you make this?

Season the tentacles with piment d'Espelette, salt, and olive oil. Let them cook on the BBQ in a dish.

Remove the tentacles from the BBQ and cut them into small pieces. Also cut the chorizo into fine pieces. Combine the tentacles with the juices and chorizo with the rice along with the parsley, spring onion, red jalapeño, and olive oil. Season with pepper and salt.

Pat the squid dry with paper towels and coat it with the dry rub.

Stuff the squid with the rice mixture, which can be done with a piping bag with a wide opening or with a spoon. Once the squid is stuffed, place it on the grill in the BBQ. Grill the squid for 10 minutes at 220°C on the BBQ.

Remove the stuffed squid from the BBQ and finish it off with parsley, lemon zest, and lemon wedges, drizzled with some extra olive oil.