Grilled baby squid stuffed with chorizo, tomato salad & green olive tapenade

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• Bettinarose

  24 June 2011

  Bettinarose commented on this recipe

  This is one of the nicest dishes I've ever eaten. And that's no small claim. Had it with home made patatas bravas - absolutely lovely.

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• GERRY

  03 July 2011

  GERRY rated and commented on this recipe

  

  So easy to make. Had it for a lunch with salad outside on a suuny satuarday afternoon. I totally recommend this for a fantastic prepare ahead starter for a dinner party, or a tapas course.

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• Line

  06 July 2011

  Line commented on this recipe

  Wonder if I can make this with cuttlefish instead? Or are those tougher and so not so well suited?

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Ingredients

• 300g cooking chorizo , skinned and diced
• 16 baby squid , cleaned and trimmed, left whole
• 100g pitted green olives
• extra-virgin olive oil
• 250g marmande, beefsteak or other heritage tomatoes , diced
• 50ml white balsamic or moscatel vinegar

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Ingredients

• 300g cooking chorizo , skinned and diced
• 16 baby squid , cleaned and trimmed, left whole
• 100g pitted green olives
• extra-virgin olive oil
• 250g marmande, beefsteak or other heritage tomatoes , diced
• 50ml white balsamic or moscatel vinegar

PER SERVING

372 kcalories, protein 16.7g, carbohydrate 5.3g, fat 31.7 g, saturated fat 9.7g, fibre 1.7g, salt 3.21 g

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