Smoky & Spicy: Chorizo-Ricotta Relleno Squid Perfection

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   Prepare the squid by gently patting them dry with paper towels. This helps them sear nicely in the pan and prevents them from steaming. Set aside while you prepare the filling.

   ~5 min

   Tip: Don't skip drying the squid; it's crucial for achieving a good sear.
2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chorizo and cook, stirring occasionally, until it's browned and has rendered some of its fat, about 5-7 minutes. The rendered fat will add depth of flavor to the entire dish.

   ~7 min

   Tip: If the chorizo is very lean, you may need to add a bit more olive oil.
3. 3

   Add the diced onion and red bell pepper to the skillet with the chorizo. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Softening the vegetables now ensures they cook evenly with the squid later.

   ~5 min

   Tip: Don't rush this step; properly softened vegetables contribute to the overall texture of the filling.
4. 4

   Stir in the minced garlic, smoked paprika, and chili flakes. Cook for another minute until fragrant. Blooming the spices in the hot oil releases their aromas and enhances their flavor.

   ~1 min

   Tip: Watch the garlic closely to prevent it from burning.
5. 5

   Remove the skillet from the heat and stir in the cooked rice, ricotta cheese, and chopped parsley. Season with salt and pepper to taste. Taste the mixture and adjust seasonings accordingly, this is your chance to create a perfectly balanced filling.

   ~2 min

   Tip: Allow the mixture to cool slightly before stuffing the squid; this will prevent the ricotta from melting.
6. 6

   Gently stuff each squid tube with the chorizo-ricotta mixture, using a spoon or your fingers. Be careful not to overstuff them, as they will shrink during cooking. Leave about 1/2 inch of space at the top.

   ~5 min

   Tip: If you have any leftover filling, you can serve it alongside the cooked squid.
7. 7

   Secure the opening of each squid tube with a toothpick or by tying it closed with kitchen twine. This will prevent the filling from spilling out during cooking. It also helps the squid maintain its shape.

   ~2 min

   Tip: If you don't have toothpicks or twine, you can simply tuck the opening under.
8. 8

   Heat the remaining 2 tablespoons of olive oil in the same skillet over medium-high heat. Ensure the skillet is hot before adding the squid to get a good sear.

   ~2 min

   Tip: Using the same skillet saves on cleanup and ensures all those flavorful bits are incorporated.
9. 9

   Carefully place the stuffed squid tubes in the hot skillet and sear for 2-3 minutes per side, or until lightly browned and cooked through. Avoid overcrowding the pan; cook in batches if necessary. Searing the squid creates a beautiful color and adds another layer of flavor.

   ~6 min

   Tip: Be careful not to overcook the squid, as it will become rubbery.
10. 10

    Add the squid tentacles to the skillet during the last 2 minutes of cooking, tossing them with the oil and pan juices. The tentacles cook very quickly, so be sure not to overcook them.

    ~2 min

    Tip: The tentacles add a pleasant textural contrast to the stuffed tubes.
11. 11

    Remove the toothpicks or kitchen twine from the squid. Serve immediately, garnished with extra parsley, if desired. A squeeze of lemon juice can also brighten the flavors.

    0

    Tip: Serve with a side of crusty bread to soak up the delicious pan juices.
12. 12

    Taste and adjust seasoning one last time. Serve immediately and enjoy the complex flavors and textures of this unique dish! This dish is best served warm.

    0

    Tip: A sprinkle of flaky sea salt just before serving enhances the flavors.

How Do I Know It's Ready?

Frequently Asked Questions

Final Thoughts