Chorizo Risotto Stuffed Squid

1. 1

   Fry off the onions, garlic and chorizo in the olive oil for about 3 minutes until the onions are soft and the chorizo has let go some of its fat.

2. 2

   Add the arborio rice, parsley and diced tentacles and fry for a further 3 minutes before adding a quarter of the boiling water.

3. 3

   Turn the heat to medium and cook until the water has soaked into the rice.

4. 4

   Repeat this step three more times with a quarter of the water each time.

5. 5

   After this, taste the riceit should now be softened.

6. 6

   If not, repeat the above steps with 75ml water each time until the rice is cooked through.

7. 7

   Remove from the hob and leave to cool for 15 minutes.

8. 8

   Take a clean squid tube and using a teaspoon, stuff them with the cooled risotto up to around 1cm from the top of the tube.

9. 9

   Take a cocktail stick and push it through the top of the tube at the open end to prevent the risotto from spilling out.

10. 10

    Grill on a barbecue, indoor grill or grill pan for 3-5 minutes on each side depending on the size of your squid.

11. 11

    Dont overcook or you will get very rubbery results!

* Per serving · 4 servings · Values may vary.

No additional tips available.