Can I stuff the squid in advance?

Name: Stuffed squid with rice and chorizo
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 8 cleaned squid with tentacles; 150 g chorizo sliced; 250 g cooked basmati rice; 3 tbsp finely chopped parsley; 2 spring onions finely chopped; 1 fresh red jalapeño finely chopped or dried flakes; 1 tbsp olive oil; Pepper and salt; 1 tbsp Piment d&#39;Espelette; Dry rub (see recipe); 1 lemon

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

Stuffed squid with rice and chorizo

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30min

•

Easy

Do you want to try making stuffed squid with rice and chorizo yourself? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

8 cleaned squid with tentacles
150 g chorizo sliced
250 g cooked basmati rice
3 tbsp finely chopped parsley
2 spring onions finely chopped
1 fresh red jalapeño finely chopped or dried flakes
1 tbsp olive oil
Pepper and salt
1 tbsp Piment d'Espelette
Dry rub (see recipe)
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.

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