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Stuffed Squid with Chorizo: A Delicious Dish!


for 4 people

2 onions

2 cloves of garlic

5 tomatoes

1 glass of rice

10 g of coriander

100 g of chorizo

12 small squids

thyme, bay leaf

Espelette pepper


1 Peel, wash and chop the onions. In a saucepan, heat a little oil and sweat the onions. Add 1 teaspoon of sugar and salt. When the onion becomes translucent, add 1 crushed garlic clove, the tomatoes cut into pieces, thyme and bay leaf. Season with Espelette pepper. Cook over very low heat for 2 hours. Mix and crush the tomatoes during cooking.

2 Cook the rice in a pot of hot, salted water. Peel, crush and sweat the garlic. Mix the drained rice, garlic, chopped coriander and peeled and chopped chorizo. Adjust the seasoning with salt and pepper.

3 Clean, drain and dry the squids. Using a small spoon, and a lot of patience, stuff the squids with the rice and chorizo mixture. Fill up to ½ cm from the edge as the squids shrink during cooking.

To finish Sauté the squids in a skillet with a drizzle of oil for about 5 minutes, until they are evenly browned on all sides. Serve with the tomato confit.