Chorizo and Mushroom-stuffed Squid

The Spanish-inspired flavors in the dish will be a hit.

The Spanish-inspired flavors in the dish will be a hit.

Chorizo and Mushroom-stuffed Squid

Sharlene Tan
The Spanish-inspired flavors in the dish will be a hit.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Spanish
Servings 4

Ingredients
  

Chorizo and Mushroom-stuffed Squid

  • 20 pieces Squid (Pusit) cleaned, tubes and tentacles only
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon onion chopped
  • 1 tablespoon chorizo de bibao diced
  • 100 Grams buttom mushrooms chopped
  • 1 teaspoon Spanish paprika (pimenton)
  • 2 tablespoons white wine
  • Pepper
  • 150 Grams kesong puti (white cheese) crumbled
  • 1 to2 sprigs thyme leaves
  • 1 to2 tablespoons extra virgin olive oil
  • lemon juice

Instructions
 

  • Preheat oven to 350°F. 
  • Marinate squid in olive oil, lemon juice, salt, and pepper for 5 minutes. Set aside.
  • Make the filling: sauté onions in olive oil. Add chorizo, mushrooms, and Spanish paprika. Cook for 1 to 2 minutes. Add wine; simmer until liquid reduces by half. Season with salt and pepper. Transfer to a small bowl and mix in kesongputi. Set aside and let cool.
  • Spoon filling into a squid tube until 3/4 full and secure with a toothpick. Repeat with remaining ingredients.
  • Cook stuffed squid in a nonstick pan over high heat for 1 minute, searing all sides. Add tentacles; pan-fry for 1 to 2 more minutes or until cooked through.
     
  • Transfer squid and juices to an ovenproof dish; add thyme. Bake for 2 to 3 minutes until done. Remove toothpicks. Drizzle with extra virgin olive oil and lemon juice before serving.
Keyword squid, seafood, mushroom, Chorizo-and Mushroom-stuffed Squid, chorizo
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