For a fun and tasty appetizer or finger food, this is a cute little twist on the term ‘Fish and Chips‘ that uses Smoked Salmon as the fish and packaged potato chips.
Barbecued Stuffed Squid is packed with basil and tomato rice, chorizo and red capsicum. It is drizzled with honey and hot sauce for a sweet and spicy kick.
If you’ve never cooked squid before, don’t be intimidated. Always use the freshest squid available for the best flavor, and clean it well before cooking.
This dish can be served as a first course or the main dish. Serve it alongside Mediterranean-inspired sides, for an extra-special meal.
1 1/2 cups rice
2 links chorizo sausage, chopped
2 tomatoes, diced
3 tablespoons chopped basil leaves
1 red capsicum, diced
salt and pepper, to taste
2 1/2 pounds squid
honey, for drizzling
hot sauce, for serving
Cook rice according to package directions and let cool.
Cook chorizo until fat is rendered. Drain on paper towels and let cool.
Stir chorizo, tomatoes, basil, peppers, and egg into the rice. Season with salt and pepper.
Prepare a grill for indirect heat at 250 degrees F (121 degrees C).
Clean the squid, and then stuff with the filling. Season squid with honey.
Cook until the squid has an internal temperature of 155 to 160 degrees F (68 to 71 degrees C), about 1 hour.
Remove from the grill and drizzle with hot sauce before serving.