Squid "Rellenos" Stuffed With Ricotta And Chorizo

Name: Squid "Rellenos" Stuffed With Ricotta And Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12-14 Squid bodies, biggest you can find.; 4-5 Squid tentacles, minced; .25 pounds Spanish Chorizo, finely chopped; 2 cups fresh ricotta; 1-2 cloves of garlic, minced; .25 cups Spanish onion, finely chopped; half bunch italian parsley, reserve some for garnish; 2 pinches cayenne pepper. How much is up to you. I love kick.; 2 Poblano Chiles, roasted, skinned and finely chopped.; 1 jar, approximately, of red or green enchilada sauce, or equivalent homemade (preferable).; .25 cups queso manchego, plus more for garnish.

Servings: persons

12-14 Squid bodies, biggest you can find.
4-5 Squid tentacles, minced
.25 pounds Spanish Chorizo, finely chopped
2 cups fresh ricotta
1-2 cloves of garlic, minced
.25 cups Spanish onion, finely chopped
half bunch italian parsley, reserve some for garnish
2 pinches cayenne pepper. How much is up to you. I love kick.
2 Poblano Chiles, roasted, skinned and finely chopped.
1 jar, approximately, of red or green enchilada sauce, or equivalent homemade (preferable).
.25 cups queso manchego, plus more for garnish.

1
Clean and rinse your squid bodies, removing any cartilage that may be inside. Heat the oven to 375.
2
In a medium pan on medium heat, sweat the onions until tender, about 7 minutes. Add the garlic and chorizo and let it fry for another 2 minutes. If you want a more robust chorizo-flavor, add it in with the onions.
3
Put the onions and chorizo mixture into a large bowl and allow to cool. When it has cooled, make your stuffing, adding the parsley, manchego, ricotta, tentacles, and poblanos to the bowl. Add s & p to taste (remember the cayenne is in there though!).
4
Stuff the squid bodies with the mixture. The silkiness of the ricotta makes this step easier. Don't be afraid to stuff those guys full!
5
Close up the ends of the stuffed squid bodies with toothpicks.
6
In an oven-proof dish, lay out a thin layer of the enchilada sauce. Place the stuffed squid bodies in the dish. Add more enchilada sauce on top and I like to add a drizzle of olive oil atop that. Do not add salt; it can make the squid tough during cooking.
7
Put foil on top of the dish, and put it in the preheated oven for 20 minutes. Take the foil off and give it another 10 minutes.
8
Garnish with some manchego (or, if you prefer, queso fresco). Serve alongside some rice and beans and enjoy immediately!

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12-14 Squid bodies, biggest you can find., 4-5 Squid tentacles, minced, .25 pounds Spanish Chorizo, finely chopped, 2 cups fresh ricotta, and more.

Yes, Squid "Rellenos" Stuffed With Ricotta And Chorizo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!