Spanish Rice Stuffed Squid
This smokey chorizo and tomato rice stuffed baby squid recipe is surprisingly easy to to make and really delivers on taste. It's perfect when you want to try something different but still keep it healthy.
- 4 tablespoons olive oil
- 75g chorizo, skinned and finely chopped
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 100g basmati rice
- 100ml white wine
- 3 ripe plum tomatoes, chopped
- 200ml chicken stock
- 1 packet of squid tubes or baby squid, bodies kept whole, tentacles roughly chopped
- half a bunch flat-leaf parsley, finely chopped
- green salad and crusty bread to serve.
Heat the oven to 200C/fan 180C/gas 6.
Heat 2 tbsp of the olive oil in a deep frying pan over a medium heat and cook the chorizo for 2-3 minutes or until it’s starting to crisp.
Add the onion and a pinch of salt, and cook for 10 minutes until the onion is soft.
Tip in the garlic and cook for a minute, then add the rice and stir well. Pour in the wine and bubble until evaporated.
Add the tomatoes and stock, and simmer for 12 minutes until the rice is tender. Stir through the squid tentacles, parsley and a little seasoning.
Make a small hole in the pointed end of each squid body (this will stop them from bursting in the oven), then stuff with the rice mixture.
Put into a roasting tin, spooning around any left-over rice, drizzle with the remaining olive oil and bake for 20 minutes.
Serve with a green salad and crusty bread, if you like.