Saturday, February 28, 2009

chorizo stuffed baby squid

what you need
6 medium size squid
3 Tbs olive oil
1/3 cup fresh bread crumbs
1 chorozo sausage, minced roughly
2 garlic cloves, minced
1 Tbs fresh oregano, crumbled
1 Tbs continental parsley, choped
1/4 tsp salt
1/4 tsp black pepper, freshly ground
1/4 cup Pecorino cheese, freshly grated
1 1/2 cups simple tomato sauce
6 anchovies
10 baby capers

what to do
To clean the squid gentley pull the tentacles from the squid and set aside.
Clean out and wash the the inside of the squid. You can gently turn the squid body inside out to fully clean. .
In a bowl mix the chorozo, bread crumbs, garlic, 2 Tbs olive oil, oregano, parsley, salt, and pepper.
Gently two thirds fill the squid with the stuffing mixture, don't over fill or th stuufing will be forced out during cooking.
In a hot fry pan, lightly frythe squid and tenticles in the olive oil, add the tomato sauce, anchovies and capers and bring to a slow simmer and cook for a further six minutes.
Try not to stir the squid too much! Turn the heat to low and gently stir in any remaining stuffing mixture.
Remove from the heat and sprinkle with the Pecarino cheese.
Great served with lots of nice crusty bread

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