You will have some cool guests at home, and you know they love to eat just like you. By cool guests I mean your hungry family and friends. Yes, they are cool and amazing! So you need to make an awesome and delicious plate for them. They have already tested your nice cooking skills on Lobster Masala and Pork Chops dishes, and their expectations are now getting higher. So how about some calamari?
Yes, I wrote calamari. But hold your horses because it is not the nicely fried calamari. No, no. It is something even better and healthier. A nice stew sauce surrounding the chorizo stuffed calamari / squid. Are you still with me? 🙂
The idea came up when the old stuffing was not working out anymore. At home, it was very common to stuff the calamari / squid with just its tentacles and collard greens. It was delicious, but the family was asking for a change. One day we did not have enough tentacles to stuff the calamari / squid, but guess what we always have at home? Rice and chorizo. What a nice combination that was, the taste of the sea from the calamari / squid and the spiciness chorizo were to beg for more.
Since you already know How To Handle Calamari / Squid from the latest post, you are ready for this one. Get your family ready for a nice recipe that will sweep them off their feet, or stomach 😀
Chorizo Stuffed Calamari
- 2.4 kg squid
- 1 1/2 cup rice (I used basmati)
- 3 – 4 cups chicken broth
- 2 onions, chopped
- 2 – 3 cups tomatoes, diced
- 2 cups frozen collard greens or kale
- 2 chorizos, diced
- Olive oil
- 2 – 3 tablespoon olive oil
- 2 – 3 tablespoon white or green wine
- Juice of 1/2 lemon
- 1 – 2 teaspoon coriander
- 1 bayleaf
Smash the garlic together with the salt and bayleaf. Once the garlic is completely incorporated with the other ingredients, mix it in a separate bowl with wine, coriander, lemon juice and olive oil. Add it to the calamari / squid and its tentacles, and marinate it for an hour in the fridge.
Once the calamari / squid is marinated, you can start preparing the stuffing. Cut the tentacles and chorizo into small pieces. Add the onions and olive oil to a pot. Turn on the stove and let the onions golden up.
The next step is to add the tomatoes and cover the pot. After 5 minutes, uncover the pot and smash the tomatoes. Add the calamari / squid and chorizo, and let it cook for approximately 5 minutes.
Next, add the collard greens and a small quantity of wine. The collards greens need to be incorporate with the rest of the ingredients in the pot. Add chicken broth (approximately 3 cups) and bring it to boiling point. Right after add the rinsed rice and let it cook. Make sure the broth is to your taste, add a small quantity of salt, herbs or other ingredient if needed. Cool the rice off before stuffing the calamari to avoid any burns.
Using a tablespoon, stuff the raw calamari/squid with the previously made rice. Try to fill it up until ¾ of the calamari/squid. This is done in order to give proper space to close the calamari/squid with toothpicks, and to avoid it from bursting once cooking.
Saute onions and garlic in olive oil. Once brown or golden, add the tomato and any additional herbs you would like to, like cilantro. The quantity of tomato should be larger than the one used for the rice. This is to create enough sauce to allow the calamari/squid to cook nicely. Cover the pot for 5 minutes. Remove the cover and smash the tomatoes. Add chicken broth and a small quantity of wine to the tomatoes, and let it simmer. Once simmering, add the stuffed calamari/squid to the pot and let it cook for 15-20 minutes.
Remove from the pot and serve it warm with potatoes, couscous salad, sauted kale, plantain. I would suggest rice, but the calamari / squid is already stuffed with it. Enjoy it with a nice freshly squeeze fruit juice or a glass of wine.
Until next time, Hungry people.