Brown Rice and Chorizo Stuffed Squid Recipe Baked in Tomato Sauce

Baked chorizo and brown rice stuffed squid in tomato sauce, served on focaccia with a side salad.

Brown Rice and Chorizo Stuffed Squid Recipe Baked in Tomato Sauce

If you love seafood, then this chorizo and brown rice stuffed squid recipe is one for you, delicious and really nowhere near as hard as you think, in fact, it is easy (apart from stuffing the tubes), but I'll not tell anyone if you don't!

Course Main Course

Cuisine Modern European

Keyword Chorizo stuffed squid, Stuffed Calamari, Stuffed Squid, Stuffed squid in tomato sauce

Prep Time 5

Cook Time 1 35

Total Time 1 40

Servings Servings

Calories 578kcal

Author Brian Jones

Ingredients

8 Small Baby Squid Tubes 300g Total (with tentacles)
75 g Brown Rice ½ Cup
Salt For boiling the rice
75 g Spanish Chorizo Sausage 2½oz
50 g Sun-Dried Tomatoes in Oil ¼ Cup
1 teaspoon Olive Oil Use the oil from the sun-dried tomatoes
4 Spring Onions
1 teaspoon Smoked Paprika
200 g Tomato Passata ¾ Cup
2 teaspoon Sherry Vinegar
2 Garlic Cloves
1½ tablespoon Olive Oil Again, use the stuff from the sun-dried tomatoes.
1 Pinch Coarse Sea Salt

Instructions

Bring a 17cm (7") pan of salted water, I use 1 teaspoon of salt in a pan this size, to a boil. Then add the brown rice and cook as per the packet instructions.
It will likely take around 25 minutes.
Whilst the rice is cooking, cut the chorizo sausage into a 5mm (just under ½") dice.
Cut the sun-dried tomatoes into a dice roughly the same size as the chorizo.
Heat a 25cm (10") frying pan over a low heat, and add the 1 teaspoon of olive oil and chorizo sausage. Cook for 10 minutes, stirring occasionally.
You are not aiming to colour or cook the sausages through, you want to render out some of the fat.
After the chorizo has had 10 minutes, add the sundried tomatoes and cook until the rice is ready to be drained. This should only be a few minutes.
Again, stirring occasionally.
Finely chop the spring onions.
When the rice is cooked, drain it and add it to the pan with the chorizo sausage, and throw in the spring onions and smoked paprika.
Stir to combine, have a taste, add salt if required, remove from the heat and allow to cool for 10 minutes. This is the perfect time to prepare the squid.
If you have the tentacles for the squid, chop them into a 5mm dice, and after the rice mix has cooled for 10 minutes, stir the tentacles through the rice.
Pierce the tip of each squid tube with a skewer.
Fill the squid tubes with the rice filling.
Yes, it is fiddly, especially if your squid tubes are very small.
Seal the ends with a couple of toothpicks to help prevent the filling from spilling out.
Bash the garlic cloves with the side of a knife. Don't hit them too hard; you just want to crack them a little, and they will be removed before serving.
Pour the tomato passata and sherry vinegar into a 25cm x 15cm (10" x 6") baking dish and add the bashed garlic cloves and the leftover stuffing.
Stir to combine.
Add the squid tubes, drizzle over the 1½ tablespoons of olive oil and the coarse sea salt.
Cover the bowl with tin foil and bake for 25 minutes at 180°C or 350°F.
Remove the toothpicks and garlic cloves before serving.

Video

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