Author Notes: It struck me a while ago that stuffed squid was a canvas very much like chiles rellenos. You can go in a million directions with it. I've stuffed squid with a ground veal mixture, spiced rice and veggies, or, once, duxelles. You can bake them or grill them. They were all good, but when the relleno analogy struck me, I realized I might be able to combine two of my favorite things on earth: squid and rellenos. I tried to stuff the squid into the chiles, but that...well..was not a great product. So I went for the inverse, and it turned out to be a delicious hit.
Be warned! You likely will have some extra stuffing. In which case I suggest you bite the bullet: put it in the fridge and the next day add an egg and a little bit of breadcrumbs, form them into balls, dredge/coat them, and fry them.
Squid bodies, biggest you can find.
Squid tentacles, minced
pounds Spanish Chorizo, finely chopped
cups fresh ricotta
cloves of garlic, minced
cups Spanish onion, finely chopped
bunch italian parsley, reserve some for garnish
pinches cayenne pepper. How much is up to you. I love kick.
Poblano Chiles, roasted, skinned and finely chopped.
jar, approximately, of red or green enchilada sauce, or equivalent homemade (preferable).
cups queso manchego, plus more for garnish.
- Clean and rinse your squid bodies, removing any cartilage that may be inside. Heat the oven to 375.
- In a medium pan on medium heat, sweat the onions until tender, about 7 minutes. Add the garlic and chorizo and let it fry for another 2 minutes. If you want a more robust chorizo-flavor, add it in with the onions.
- Put the onions and chorizo mixture into a large bowl and allow to cool. When it has cooled, make your stuffing, adding the parsley, manchego, ricotta, tentacles, and poblanos to the bowl. Add s & p to taste (remember the cayenne is in there though!).
- Stuff the squid bodies with the mixture. The silkiness of the ricotta makes this step easier. Don't be afraid to stuff those guys full!
- Close up the ends of the stuffed squid bodies with toothpicks.
- In an oven-proof dish, lay out a thin layer of the enchilada sauce. Place the stuffed squid bodies in the dish. Add more enchilada sauce on top and I like to add a drizzle of olive oil atop that. Do not add salt; it can make the squid tough during cooking.
- Put foil on top of the dish, and put it in the preheated oven for 20 minutes. Take the foil off and give it another 10 minutes.
- Garnish with some manchego (or, if you prefer, queso fresco). Serve alongside some rice and beans and enjoy immediately!
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta