Edible Monterey Bay

Braised Squid Stuffed with Chorizo and Rice

Cooking for Solutions honoree Hugh Fearnley-Whittingstall is a chef and a tireless champion of sustainable seafood. He runs a restaurant/cooking school/center for sustainable living in Dorset called The River Cottage, which has inspired cookbooks and a TV series in the UK. This week’s recipe is from The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish.

For the squid

4 medium-smal squid, 5-6″ body length about 7 oz. each, unprepared weight
1 Tbsp. olive oil
2 garlic cloves, finely sliced
1 lb. ripe, fresh tomatoes, skinned, seeded, chopped or 1 14 oz. can of tomatoes
1 cup fish or shellfish stock
1 lemon, zested
2 bay leaves
1/2 cup dry sherry
Freshly ground black pepper
1 small bunch flat leaf parsley, finely chopped

For the stuffing

1 Tbsp. olive oil
1 small onion, finely diced
4 garlic cloves, finely chopped
1 celery stalk, finely diced
Squid tentacles and wings
1/4 cup long-grain white rice
11/2 tsp. finely chopped rosemary
11/2 tsp. finely chopped thyme
7 oz. cooked chorizo sausage, casing removed, meat crumbled
Squeeze of lemon juice

Prepare the squid so that what remains are clean, empty body cones, with tentacles and wings trimmed. 

For the stuffing, heat olive oil in a small pan, add onion, garlic and celery, and sauté gently for about 10 minutes until soft. Leave to cool a little.

Finely chop squid tentacles and wings. Put them in a bowl with the cooked onion mixture, all remaining stuffing ingredients and some salt and pepper. Mix well. Stuff mixture into cleaned squid bodies, but don’t pack it too tightly as the rice will expand quite a lot during cooking. Each squid body should be about two-thirds full. Secure open ends with wooden cocktail sticks. Any remaining stuffing can be stirred into the sauce.

Choose a heavy-bottomed ovenproof pot in which squid will sit snugly, side-by-side. Before adding squid, place over medium heat, add olive oil and sliced garlic. When it’s just beginning to color, add tomatoes, followed by the fish stock, lemon zest, bay leaves and sherry. Season with Salt and pepper. Place the stuffed squid in the dish, carefully pushing them down into the sauce. Bring to a very gentle simmer. Preheat oven to 250 degrees.

Transfer the dish, uncovered, to the oven and cook for 2 to 21/2 hours, until squid is very tender. Don’t worry if some of the stuffing has forced its way out. Serve with chopped parsley, and accompanied by a crisp green salad.