4 whole baby squid, cleaned, wings and tentacles reserved
1 tbs olive oil
120g medium grain rice
reserved squid wings and tentacles
2 tsp olive oil
150g chorizo, chopped
1 onion, finely chopped
30g chopped pine nuts, toasted
¼ cup finely chopped parsley
250g punnet cherry tomatoes
2 tsp olive oil
1 small red onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, finely chopped
¼ cup pitted black olives, chopped
60ml olive oil
1 tbs lemon juice
1 small cos lettuce, chopped
2 spring onions, chopped
¼ cup parsley leaves
1. To make stuffing, cook rice in a saucepan of boiling salted water until tender. Drain. Cool and place in a large bowl.
2. Coarsely chop wings and tentacles of squid.
3. Heat oil in a frying pan over medium heat. Add chorizo. Cook until browned and crisp. Remove and set aside. Add chopped squid wings and tentacles. Cook for 1 minute. Remove and set aside. Add onion and nuts. Cook until onion is soft. Remove from heat and add to rice with chorizo, squid wings and tentacles, currants and parsley. Cool.
4. Fill squid tubes with stuffing and secure tops with a toothpick.
5. Preheat oven to 200C
6. To make salsa, place tomatoes on an oven tray. Roast for 15 minutes or until tender and slightly collapsed.
7. Heat oil in a medium frying pan. Cook onion, garlic and chilli until soft. Stir in tomatoes and olives. Season.
8. To make salad, whisk oil and juice in a large bowl. Add remaining ingredients and toss to combine. Season.
9. Rub squid all over with oil and season.
10. Heat a grill pan or barbecue over medium high heat. Cook squid for about 4 minutes, turning, until just cooked. Make thick cuts in each squid tube so that you can see stuffing, without cutting all the way through.
11. Serve squid and salad with salsa.
You could make this squid stuffing substituting rice for couscous or quinoa for a change.
Stuffed squid tubes can be prepared several hours in advance. Store, covered, in the refrigerator and cook to order.
If time is short, you could serve this dish with a simple herb mayonnaise (chopped fresh herbs stirred through bought mayonnaise) instead of the tomato salsa.