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Braised Baby Squid Marinara with Chorizo
Tender baby squid tubes filled with a smoky chorizo stuffing, baked in a tomato, garlic and white wine sauce and finished with roughly torn herbs. This Spanish rustic tapas inspired dish can be served as a starter, main or part of a sharing meal.
- 6 small fresh squid (to yield a prepared body size around 18cm /7inches in length) or 6 ready prepared squid tubes 150g (5 ½ oz)each
- 2 tablespoons olive oil
- 100g (3 ½ oz) cooking chorizo - skin removed and cut into small dice
- 1 small onion - finely chopped
- 3 cloves garlic - finely chopped
- 70g (2 ½ oz) fresh white breadcrumbs
- Zest of one small lemon
- 2 teaspoons capers - chopped
- 1 tablespoon lemon juice
- 2 tablespoon fresh oregano
- 3 tablespoons fresh parsley
- 1 medium free-range egg, beaten
- Salt and pepper to season
- 400g (14oz) chopped can tomatoes
- 1 tablespoon tomato puree
- 200ml (7floz) fish stock
- 2 teaspoons Thai fish sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- Handful fresh parsley, roughly chopped - to garnish
- Cocktail sticks
- Baking foil
- Preheat the oven to 180°C / Fan 160°C / 350°F / Gas Mark 5
- To prepare the squid; remove the tentacles by pulling them away from the body, trim off the eyes, the beak and discard along with the innards and the quill. Chop and reserve the tentacles for later. Remove the wings and the membrane from the squid body and rinse in cold water.
- On the hob, heat the olive oil in a frying pan over a medium heat, add the chorizo with the onions and stir-fry for 3 - 4 minutes. Add the garlic and the chopped tentacles if using and cook for 2 minutes more.
- Combine the breadcrumbs, lemon zest, capers, lemon juice and herbs in a bowl and stir in the contents of the frying pan. Add the egg, combine everything together and season to taste with salt and pepper.
- Fill the squid tubes with the stuffing, dividing the mixture equally. Secure the ends of each tube with cocktail sticks.
- Place the stuffed squid into the roaster, pour in the chopped tomatoes mixed with the tomato puree and add the wine, fish stock, fish sauce, salt and pepper.
- Cover the roasting dish with foil and bake in the oven for 50 - 55 minutes turning the squid occasionally during cooking.
- Transfer the stuffed squid to a dish and remove the cocktail sticks.
- Place the roaster onto the hob top over a medium heat, reduce the sauce to a coating consistency and season to taste.
- To serve cut the squid in half diagonally and arrange into serving dishes. Coat with the tomato sauce and sprinkle over some fresh parsley.
- Ready prepared squid tubes can be found frozen or defrosted at the supermarket.