Stuffed Squid with Blázquez Acorn-Fed Ibérico Chorizo

The Iberian acorn-fed chorizo Blázquez is a product that elevates any dish. Its smoky aroma, balance between sweet and spicy, and juicy texture combine wonderfully with the squid, which adds softness and freshness from the sea.

This recipe for squid stuffed with Iberian chorizo is surprisingly simple and results in a spectacular dish, ideal for a weekend meal or a special dinner with a homemade-gourmet touch.

Ingredients (for 2 people):

• - 2 medium squids, cleaned.
• - 60 g of Iberian Acorn-fed Chorizo Blázquez (diced or chopped).
• - ½ onion finely chopped.
• - 1 garlic clove minced.
• - 2 tablespoons of breadcrumbs.
• - 2 tablespoons of white wine.
• - 1 tablespoon of extra virgin olive oil.
• - 200 ml of tomato sauce (homemade or natural crushed).
• - Fresh parsley chopped.
• - Salt and pepper to taste.

Preparation method:

1. Prepare the filling: In a pan with a bit of oil, sauté the onion and garlic until golden. Add the chopped Iberian chorizo and cook for a couple of minutes to release its fat and aroma. Incorporate the breadcrumbs and a splash of white wine. Mix until you obtain a juicy mass. Let the filling cool for about 5–10 minutes.
2. Stuff the squids: Stuff each squid with the mixture and close with a toothpick. In the same pan, brown the squids on both sides until they take color (1–2 minutes per side).
3. Cook in sauce: Add the tomato sauce to the pan, lower the heat and cook covered for 10–12 minutes. Adjust salt and pepper and sprinkle fresh parsley before serving.

Chef's tips:

• Do not overfill the squids: they shrink a little while cooking.
• You can add a bit of chopped roasted pepper to the filling for a mellower touch.