Chorizo and Mushroom-stuffed Squid

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.