Wild Rice and Chorizo Stuffed Squid Baked on a Tomato Stew Recipe

Our fishmonger had some lovely fresh large squids so we decided to get them for our dinner. As they were quite large I wanted to cook them for a longer period and they were a good size for stuffing. This recipe was really tasty and would be great in the summer sat in the garden, though I equally enjoyed it curled up on the sofa. The flavours are really Mediterranean. I think you need to use a good quality tin of tomato. If you like squid and would like a taste of the med this is perfect for you.

Ingredients (serves 2)

For the squid

  • 50g uncooked wild rice
  • 2 prepared squid
  • 1 tbsp raisins
  • 1 tbsp pine nuts
  • 1 tbsp olive oil
  • 2 shallots, chopped
  • 2 garlic cloves, peeled and minced
  • 2 small cooking chorizo, roughly chopped

For the sauce

  • 2 tablespoons olive oil
  • 1 tin of good quality chopped tomatoes
  • 2 shallots, finely sliced
  • 3 garlic cloves, minced
  • 2 tsp chilli flakes
  • 3 tsp anchovy paste
  • salt and pepper to taste

Directions

  1. Preheat oven to 180 degrees (fan). Lightly grease one 7×11 inch baking dish. In a saucepan add the rice and double the amount of water. Bring to the boil and reduce heat, cover and simmer for 20 minutes.
  2. Chop up the tentacles of the squid and set aside.
  3. In small bowl combine the rice, raisins and pine nuts.
  4. Sauté the shallots, chorizo and garlic cloves with 1 tbsp olive oil in a medium pan. Cook until soft. Add the chopped squid tentacles, and the rice mixture. Stir well and remove from the heat. Season to taste with salt and pepper.
  5. In a large pan sauté the other 2 shallots and garlic cloves until soft. Stir in the red pepper flakes and oregano. Add the tomatoes with juice and anchovy paste. Stir and cook over medium heat until slightly thickened. Season to taste with salt and pepper.
  6. Stuff the squid with the rice mixture and seal ends with wooden picks. Add the tomato stew to a baking dish and top with the stuffed squid. Bake in the oven for one hour. Serve and enjoy.

 

 

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