John Myers
Squid Stuffed with Chorizo on Tomato Sauce
The perfect squid stuffed with chorizo on tomato sauce recipe with a picture and simple step-by-step instructions.
- 4 Pc. Octopus
- 5 Pc. Clove of garlic
- 2 Pc. Big onion
- 1 Pc. Chorizo sausage
- 2 Can Tomatoes
- 1 Pc. Chilli pepper fresh
- Salt
- Pepper
- Sugar
- Flour
- Olive oil
- Oregano
- Basil
- Red wine
- Kiwi fruit
- Bay leaves
- Clean the squid tubes (remove the glass body) and “marinate” in crushed kiwi fruit for approx. 60 – 90 minutes to soften the squid, and then wash it off well.
- Chop the onions and garlic. Put 1/3 of the onions and garlic aside for later. Sweat 2/3 of the onions and garlic in olive oil. Cut the canned tomatoes into small pieces and add. Cook over a low flame to a tomato sauce and season with salt, pepper, sugar, oregano and basil. Cut the chilli pepper very finely and add it with a bay leaf. The tomato sauce can be refined with a little red wine to taste.
- Cut the chorizo into small pieces, fry with the tentacles of the squid in a pan with 1/3 of the onion and garlic with olive oil and add some of the tomato sauce to get a thick farce / ragout. Sear the squid on both sides and then cut into rings approx. 5 – 7 cm thick. Make a mirror with the tomato sauce on the plates. Place the rings on the plates and fill with the farce / ragout. Spread the rest of the sauce over the filled rings.
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