chorizo-stuffed calamari

chorizo-stuffed calamari

Ah yes, chorizo. It’s back. I’ve been pretty good about posting recipes that explore other ingredients, but I always come back to the chorizo. I just can’t help myself.

Last weekend, I had my brother and his wife over for dinner. I had only really cooked for them when I was living in NYC and had about one square foot of counter space to work with. I seriously have no idea how I was even able to make anything halfway decent in that studio. The kitchen was so small that I used to balance my cutting board halfway into the sink and halfway in mid-air. Real safe.

Anyway, I wanted to cook something really nice for them. And really nice means chorizo. I served it as an appetizer, quickly sauteed with breadcrumbs and stuffed into calamari. Seafood and sausage are a perfect way to kick off a meal. The calamari was just the right size – small, but satisfying. I sprinkled some of the stuffing over the plate just before serving, but next time I’ll use toasted breadcrumbs with fresh herbs for a lighter feel. Overall, a total winner that I’ll make at my next dinner party.

3 tbsp. olive oil
1/2 tbsp. unsalted butter, melted
6 calamari tubes
8 oz. hard Spanish chorizo, diced
2 cups homemade breadbrumbs*, divided
1/2 cup chicken stock
3 tbsp. chopped Italian parsley

Sautee the chorizo over medium heat in a large skillet until the pieces begin to crisp and brown, about 5 minutes. Add 1 cup of breadcrumbs and the chicken stock and sautee for another couple of minutes. Remove to a bowl.

Make the toasted breadcrumbs by brushing the breadcrumbs with the butter and quickly running them under the broiler. You’ll want to watch them the entire time to ensure they don’t burn. Once they come out of the oven, mix them with the parsley.

Stuff each calamari tube with as much of the stuffing as you can fit and set aside. Once they’re all stuffed, heat a skillet over medium with the oil. Once it’s hot, gently place the calamari in the oil and cook for 1 – 2 minutes on each side, or until the calamari turns opaque. Be careful not to overcook it, or it’ll be impossibly tough.

Serve the calamari and sprinkle with the toasted breadcrumbs.

*To make homemade breadcrumbs, simply take a couple of slices of bread (I used a baguette here), toast them, let them cool off and pulse them in the food processor a few times until they forms crumbs. Easy peasy.

5 Comments

  1. There is nothing quite like that intense, sweetly spicy flavour of chorizo is there? So satisfying and so moreish! I find it do hard to resist. Stuffing it into the squid is a lovely idea.

  2. wow! great minds must think alike! a few months ago we made chorizo stuffed w/ morcilla sausage (spanish blood sausage) and it was an unbelievable combo. The Spanish do meat and seafood combos the best! love the idea of doing it w/ chorizo.

  3. i could eat that all day! what a good combo.

  4. “And really nice means chorizo.” This made me laugh…I’ll give this a go, very tapa like.

  5. I wish getting over a broken heart can be so easy as following a few steps.. but its not… :(

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>