Chorizo-Stuffed Squid

An almost fully cooked chorizo-stuffed squid sitting on a grill.
This recipe is provided by Dipper's Backyard BBQ Wars

Squid is a readily available item but often avoided as it has a reputation of being hard to cook. This simple chorizo-stuffed recipe shows how easy cooking it on a barbecue can be. The stuffing is a combination of spicy sausage and cooked vegetables, which helps to add more moisture to the squid.

Squid is a delicate item to cook and if overcooked can quickly become chewy. To avoid this it is best to stuff it with a precooked and if possible still warm or hot fillings. This is so the squid is exposed to hot temperatures for a minimal amount of time.

You can clean your own squid or ask your local fishmonger to do it for you. If you’re buying frozen squid, this step is often done beforehand. The squid is lightly marinated before cooking, to give it extra flavor.

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A squid being stuffed with the prepared chorizo filling.
Stuff the squid so it is firm but not bursting, squid is delicate so don’t overpower it with the filling.
A chorizo-stuffed squid sliced on a chopping board ready to be served.
Slicing the squid and placing it on a serving try offers an eye-appealing presentation.
Using toothpicks to reattach the squid tentacles before grilling.
Carefully using toothpicks allows the tentacles to be reattached before the squid is grilled.
The squid, including tentacles, is marinating in a glass bowl.
The marinade time is only 10 minutes to ensure the delicate squid texture isn’t ruined.
Two stuffed squid, with toothpicks holding the tentacles in place, are resting on a wooden cutting board.
Stuffed Squid is filled with a chorizo and pepper mixture. It’s a combination of spicy and fresh flavors that you won’t be able to resist.
An almost fully cooked chorizo-stuffed squid sitting on a grill.
A hot grill allows a small amount of grill marks to be added without overcooking the squid, which would make it chewy.

Chorizo-Stuffed Squid Recipe

This recipe is provided by Dipper’s Backyard BBQ Wars.
An almost fully cooked chorizo-stuffed squid sitting on a grill.
Squid is a readily available item but often avoided as it has a reputation of being hard to cook. This recipe shows just how easy it can be.
Preparation 45 minutes
Cook 1 hour
Ready in 1 hour 45 minutes
Servings 4 Servings
CourseMain Dish
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  • dash olive oil
  • 3 links chorizo sausage diced
  • 1 red onion diced
  • 1 yellow onion diced
  • 1 red bell pepper (capsicum), seeded and diced
  • 1 green bell pepper (capsicum),seeded and diced
  • 2 cloves garlic minced

Squid Marinade

  • 1/2 cup mirin vinegar
  • 1/2 cup sake vinegar
  • 1/4 cup olive oil
  • 1 cloves garlic sliced
  • 1 sprig dill broken down into smaller pieces
  • salt and pepper to taste

Stuffed Squid

  • 2 squid


  • grill
  • toothpicks



  • Preheat a skillet or frying pan or medium heat with a dash of olive oil. Add the chorizo, onions, peppers, and garlic. Cook, while stirring, until softened.

Squid Marinade

  • In a bowl combine the mirin vinegar, sake vinegar, olive oil, garlic, and dill. Stir to combine. Season to taste with salt and pepper.

Stuffed Squid

  • Clean the squid and trim if necessary. Add the squid to the prepared marinade and leave for 10 minutes.
  • Prepare a grill for indirect heat at 275 to 300 degrees F (130 to 140 degrees C).
  • Remove the squid from the marinade and shake off any excess liquids.
  • Stuff the squid with the prepared chorizo stuffing. Reattach the tentacles with toothpicks.
  • Gently place the squid on the preheated grill. Cook the squid until it reaches an internal temperature of 155 to 160 degrees F (68 to 71 degrees C), about 45 minutes.

Nutritional Information

Calories: 284kcalCarbohydrates: 9gProtein: 8gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 51mgSodium: 1044mgPotassium: 207mgFiber: 2gSugar: 4gVitamin A: 1400IUVitamin C: 80mgCalcium: 40mgIron: 1mg

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About Boomas Bromage

After diving headfirst into a barbecue with the purchase of a custom offset smoker many years ago, Booma has slowly worked around many different forms of pits, taking the time to learn fire control first and then all the ins and outs of each style and form.

Learn more about Boomas Bromage
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