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
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