Spanish rice-stuffed squid
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 4 tbsp olive oil
- 75g chorizoskinned and finely chopped
- 1 onionfinely chopped
- 2 cloves garlicchopped
- 100g basmati rice
- 100ml white wine
- 3 ripe plum tomatoeschopped
- 200ml chicken stock
- 4 (about 700g) squidcleaned, bodies kept whole, tentacles roughly chopped
- ½ a small bunch flat-leaf parsleyfinely chopped
- to serve green saladdressed
- to serve crusty bread
Nutrition: per serving
- kcal453low
- fat20.3g
- saturates4.6g
- carbs26.2g
- sugars5.1g
- fibre2.5g
- protein36g
- salt1.3g
Method
step 1
Heat 2 tbsp of the olive oil in a deep frying pan over a medium heat and cook the chorizo for 2-3 minutes or until it’s starting to crisp. Add the onion and a pinch of salt, and cook for 10 minutes until the onion is soft. Tip in the garlic and cook for a minute, then add the rice and stir well. Pour in the wine and bubble until evaporated. Add the tomatoes and stock, and simmer for 12 minutes until the rice is tender. Stir through the squid tentacles, parsley and a little seasoning.
step 2
Heat the oven to 200C/fan 180C/gas 6. Make a small hole in the pointed end of each squid body (this will stop them from bursting in the oven), then stuff with the rice mixture. Put into a roasting tin, spooning around any left-over rice, drizzle with the remaining olive oil and bake for 20 minutes. Serve with a green salad and crusty bread, if you like.
