Can I fill the squid in advance?

Yes, you can fill the squid in advance and store it in the fridge before baking it.

Stuffed squid with rice and chorizo

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30min

•

Easy

Do you want to get started with filled squid with rice and chorizo? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

8 stsed arrow ink fishing with tentacles
150 g chorizo in slices
250 G Cooked Basmati Rice
3 tbsp parsley finely chopped
2 spring onion chopped
1 fresh red jalapeno finely chopped or dried flakes
1 tbsp olive oil
Pepper and salt
1 tbsp allegation the 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 this yarn on the BBQ in a dish

Remove the tentacles from the BBQ and cut into small pieces. Also cut the chorizo into fine pieces. Add the tentacles with the gravy and chorizo to the rice together with the parsley, spring onion, red jalapeño and olive oil. Season with salt and pepper.

Pat the squid dry with kitchen paper and coat with the dry rub.

Fill the squid with the rice mixture, this is possible with a piping bag with a wide opening or with a spoon. If the squid is filled, place it on the grill in the BBQ. Grill the squid 10 minutes at 220 ° C on the BBQ.

Remove the filled squid from the BBQ and finish it with parsley, Zeste of Citroen and Pieces of Citroen, sprinkle with some extra olive oil.

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