Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 4
© Ian Knauer

How to Make It

Step 1    

In a large heavy pot heat the oil over medium high heat until hot. Cook the chorizo, stirring, until browned about 4 minutes. Transfer the chorizo to a bowl with a slotted spoon, reserving the fat in the pot. Toss the bread crumbs with the chorizo.

Step 2    

Stuff the squid bodies with the chorizo mixture and seal each with a wooden pick.

Step 3    

Heat the fat in the pot over medium high heat and stir in the onion, garlic, bay leaves, and zest and cook until golden, 6 to 8 minutes. Stir in the wine, stock, tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Nestle the squid bodies and tentacles in the liquid and simmer, covered, until the squid is very tender, about 1 hour. Transfer the squid to a serving bowl, then boil the liquid until reduced by half, about 10 minutes. Pour the cooking liquid over the squid and serve.

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