If you've never tried stuffed squid, you're in for a treat. This recipe pairs the delicate flavor of squid with a hearty chorizo and quinoa stuffing, making it a unique dish that's perfect for impressing guests or just treating yourself to something special.
Squid: The star of the dish, offering a tender and mild base for the filling. Make sure they're cleaned properly to avoid any chewy texture.
Quinoa: This grain provides a nutty flavor and a fluffy texture to the stuffing, balancing the spice from the chorizo.
Chorizo: Adds a smoky, spicy depth to the dish. Use fresh chorizo for the best flavor impact.
Red bell pepper: Adds sweetness and a pop of color, complementing the chorizo beautifully.
Onion and garlic: These aromatics lay a flavor foundation, enhancing the overall taste of the stuffing.
Parsley: Fresh and vibrant, it adds a necessary herbal brightness.
Olive oil: Used for sautéing, bringing richness and helping meld flavors together.
Chicken broth: Keeps the squid moist during baking, adding a subtle savory note.
Lemon wedges: A squeeze of fresh lemon brightens the final dish, cutting through the richness.
This dish pairs wonderfully with a simple green salad or roasted vegetables. A crisp white wine, like a Sauvignon Blanc, complements the flavors beautifully. Consider serving with some crusty bread to soak up any remaining juices.
First, preheat your oven to 375°F. You'll want it ready to go once your squid is stuffed. While that's heating up, cook your quinoa according to the package instructions. This usually involves rinsing the quinoa, then boiling it until it's fluffy. Once it's done, just set it aside for now.
Next, grab a skillet and heat up the olive oil over medium heat. Toss in the diced chorizo and let it cook until it starts to crisp up, which should take about five minutes. This step really brings out the flavors in the chorizo.
Now, add the onion, garlic, and bell pepper to the skillet. Sauté these until the onion becomes translucent—this should take another few minutes. At this point, your kitchen should smell amazing!
Mix in the cooked quinoa and parsley, then season with salt and pepper to your taste. Remove this filling from heat; it's ready to meet the squid.
Stuff each squid with the chorizo-quinoa mixture. Don't overstuff them; you want to leave room for the mixture to expand a bit. Use toothpicks to secure the ends of the squid, ensuring the stuffing stays put during cooking.
Place your stuffed squid in a baking dish. Drizzle with chicken broth to keep everything moist. Cover the dish with foil to trap in the steam, then bake for 25-30 minutes. You'll know it's done when the squid is tender.
Serve your masterpiece hot, with lemon wedges on the side for an extra zing of flavor.
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