Paella Stuffed Squid Tubes
Prep time: 15 mins
Cooking time: 25 mins
Serves: 4-8
Ingredients
- 4 large squid (calamari) tubes
- 2 packets flavoured microwave rice*
- ½ cup frozen peas
- ¼ cup olive oil
Finishing Sauce:
- 2 cured chorizo sausages
- 1 jar Fish in the Family Marinara Sauce
- 1 tbsp dried oregano
To Serve:
- Handful fresh parsley
- 1 small crusty baguette
Method
- Remove squid tubes from the fridge and pat dry with paper towels.
Heat microwave rice for 60 seconds per pouch to loosen, place in a large
bowl and add frozen peas. Mix well. - Secure one end of each tube with a toothpick. Stuff the rice mixture into
the tubes and secure the open ends with toothpicks. You can gently score
the squid using a sharp knife. - Dice chorizo and cook in a medium saucepan over high heat for 2-3 minutes, stirring, until lightly caramelised. Add marinara sauce and dried
oregano. Bring to a simmer then turn off the heat. - Preheat the barbecue on medium-high heat. Baste stuffed squid tubes
with oil and place on the barbecue to sear for 2 minutes on each side.
Reduce heat to medium and cook for a further 3-4 minutes on each side. - Transfer to a serving dish and top with the warm sauce. Sprinkle with
chopped parsley and serve with a crusty baguette on the side, perfect for mopping up the last bits of the sauce.
*Notes: We used peri-peri flavoured rice, but paella or Mexican-flavoured rice would
also work well.
