Chorizo Stuffed Squid with Arugula Pesto

Photography by Angie Norwood Browne

Chorizo stuffed squid with Arugula Pesto

1/3 cup toasted pine nuts

2 cloves garlic, roughly chopped

4 cups arugula (firmly packed)

1/3 c. grated parmesan

½ tsp. sea salt

¾  -1 c. olive oil

1/3 lb. chorizo, removed from casing

1/3 c. onion, chopped

2 pounds whole squid, small to medium size

1 lemon

red chili flakes

For the pesto:

Gently wash the arugula, removing large stems as needed.  Spin dry in lettuce dryer.

In a blender or food processor, place pine nuts, garlic, arugula, parmesan and salt.  Pulse several times.  When the ingredients begin to combine, leave machine on and add the oil in a slow steady stream.  This should only take a minute or two at the most.  Taste for seasoning, adding more salt if needed.

Spoon into a container and top with a thin layer of olive oil to prevent oxidizing.

This will make more pesto that needed, but it’s nice to have on hand and freezes nicely.

For the squid and stuffing:

Clean squid, separating the tubes and tentacles. Refrigerate until needed.

To make the stuffing, heat a tablespoon of olive oil in a frying pan and sauté chorizo and onion together.  Onion should be soft and the chorizo crumbly and cooked through. Refrigerate until completely cool.

To stuff the squid, open the tube and fill with stuffing.  This can a bit tricky if the squid are small, but the stuffing is flavor-packed. A little bit goes a long way. Drizzle the stuffed tubes and tentacles with olive oil and chiil until ready to grill.

Heat outdoor grill or stovetop grill pan to medium-high heat.  Grill tubes first, turning frequently.  They are done, as soon as the flesh plumps and turns pearly white on all sides.  The tentacles will only take 60-90 seconds to grill.

To serve: Smear a generous dollop of pesto on each plate and place a few of the stuffed squid and tentacles on top.  Serve with a sprinkling of chili flakes and a lemon wedge.

Recipe and Food Styling by Patty Wittmann

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About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

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