I love stuffing things.  Because of the multi-step process, my forays tend to be limited mostly to Thanksgiving turkeys and New Year’s Day pork roasts.  But when it comes to squid, there’s virtually no mess or time involved to fill the empty sacs.  Try this simple recipe the next time you feel like playing with your food.

Chorizo Stuffed Squid
Serves 2.

Ingredients

1/2 lb squid or cuttlefish, cleaned with ink sacs removed
1/2 lb of chorizo, casings removed
1/4 cup of scallions and/or onions, finely chopped
1 medium tomato, diced with seeds removed
1/4 cup of goat or feta cheese
1/4 tbsp of fresh cilantro or parsley, coarsely chopped
Kosher salt and freshly ground black pepper to taste
Lemon juice

Directions

In a large non-stick pan, saute the chorizo over medium heat.  Break the chorizo up with a flat wooden spoon or spatula.  Add the scallions and onions after 2 minutes.  Sprinkle in salt and pepper.  Saute until cooked through or about 7 minutes in total.  (If you want it spicier, you can add some jalapenos too.)  Drain the chorizo mixture on a paper towel over a plate to remove the grease.  Transfer to a large mixing bowl.  Add the tomato, cheese and herbs.  Toss to combine well.  (You can add some chopped olives too if you like.)  [Note: this step can be prepared up to a day in advance.  Bring chorizo mixture to room temperature before stuffing.]

Rinse squid, remove the tentacles and pat bodies dry.  (If grilling outside, preheat the grill to medium high.  If using a grill pan on the stovetop, you can preheat after the squid is stuffed.)  Add the chorizo mixture being careful not to overstuff.  If necessary, seal the end together with a toothpick.  Inevitably the squid will be coated with chorizo oils, but if not lightly oil the bodies.  Because this can be messy, I lay mine on aluminum foil before grilling.

Place the squid on the grill and squeeze with some lemon juice.  You can grill the tentacles separately as well.  Grill covered for 3 minutes.  Then flip.  (The squid should be turned when it easily separates from the tin foil or grate.)  Cook till nicely charred on all sides.  About 10 minutes in total.

Serves over some sauteed greens or with pasta.  Top with a lite tomato sauce if desired.