Chorizo and squid shine in this classic Portuguese dish. Slideshow: More Portuguese Recipes 

Ian Knauer
May 2014

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© Ian Knauer

Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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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