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Stuffed Squid

Stuffed Squid Recipe

Boomas Bromage
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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.
Preparation 40 minutes
Cook 1 hour
Ready in 1 hour 40 minutes
Servings 4 Servings
CourseMain Dish
InfluenceGlobal
DifficultyExperienced
MethodGrill

Ingredients

  • 1 1/2 cups rice
  • 2 links chorizo sausage chopped
  • 2 tomatoes diced
  • 3 tablespoons chopped basil leaves
  • 1 red capsicum diced
  • 1 egg
  • salt and pepper to taste
  • 2 1/2 pounds squid
  • 1 tablespoon honey for drizzling
  • 1 tablespoon hot sauce for serving

Equipment

  • grill

Directions

  • 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 it 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.