Squid stuffed with chorizo from Philippe Etchebest
  • Temps de préparation: 20 minutes
  • Temps de cuisson: 10 minutes
  • Nombre de personnes:
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Squid stuffed with chorizo from Philippe Etchebest

By 5 May 2023

Ingredients

Instructions

  • 12 Cuttlefish
  • 4 Rusks
  • 50 g Chorizo
  • 1 large white onion
  • 1 Bunch of flat-leaf parsley
  • 1 egg
  • 1 garlic clove
  • 1 Small pepper
  • 3 Lemons
  • 5 cl Olive oil
  • 1 pinch Espelette pepper
  • Salt
  • Pepper
  1. Clean the cuttlefish. Blanch them for 2 minutes in boiling water then drain.
  2. Wash, dry the parsley. Remove the skin from the chorizo. Peel the onion and garlic, chop them.
  3. In the bowl of the blender, put the rusks with the diced chorizo, the onion, the pressed garlic, the Espelette pepper, the leafless parsley, salt and pepper. Mix then add the egg and the zest of half a lemon.
  4. Stuff the cuttlefish with this preparation, close with small wooden skewers.
  5. Preheat the oven on the grill position. Squeeze the juice of a lemon, mix it with the oil and the finely chopped chilli. Arrange the cuttlefish on the baking sheet, pour the chilli oil and brown them for 5 minutes, turning them regularly.
  6. Serve hot or cold with lemon wedges.
    Chef's advice:
  7. To prevent the squid from being rubbery, favor short cooking times.
5 stars - based on 1 review(s)

Squid stuffed with chorizo from Philippe Etchebest

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