Chorizo Stuffed Calamari with Piquillo Pepper Vinaigrette
Enjoy this Spanish inspired dish of calamari stuffed with spicy chorizo and dressed with a vibrant piquillo pepper vinaigrette.
Prep
Prepare the Calamari
Thoroughly wash and dry the calamari. After washing, flip each one inside out. Thoroughly dry the inverted calamari then set aside.
- Calamari Bodies(cleaned)4
Dice the Potato
Peel and cut the potato into even and very small dice of about 1/8" in size. Remember that the potatoes will be used to stuff baby calamari, so the size is really important.
- Small Russet Potato(peeled, diced small)½ cup
Dice the Chorizo
Cut the chorizo into small and even dice of about 1/8" in size. Keep in mind that this will be used to stuff the bodies of the baby calamari, so the size is really important.
- Spanish Chorizo(diced small)2 oz
Cooking Steps
1. Add the Oil While Preheating the Pan
Add the oil then preheat the pan to 425°F/ 220°C (high).
- High Heat Oil(grapeseed, vegetable, canola)1 Tbsp.
2. Add and Cook the Potato
Cook the potatoes for 4 minutes or until they begin to brown. Stir frequently.
- Small Russet Potato(peeled, small diced)½ cup
3. Add and Cook the Chorizo
Cook the chorizo for 7 minutes or until rendered and golden brown.
- Spanish Chorizo(diced small)2 oz
4. Add and Cook the Shallot and Garlic
Cook the aromatics for 30 seconds to 1 minute or until lightly toasted.
- Garlic Clove(finely chopped)1
- Shallot(finely chopped)½ Tbsp.
5. Season the Chorizo Stuffing
Stir well.
- Kosher Salt¼ tsp.
- Sherry Vinegar¼ tsp.
- Parsley Leaves(finely chopped)½ tsp.
6. Remove the Stuffing
Turn the burner off, then transfer the stuffing to a small mixing bowl and set aside. Wash the pan before continuing.
7. Stuff the Calamari
Use a small spoon to stuff each calamari. Do not over stuff or they will tear.
8. Add the Oil While Preheating the Pan
Add the oil then preheat the pan to 425°F/ 220°C (high).
- High Heat Oil(grapeseed, vegetable, canola)½ Tbsp.
9. Season the Stuffed Calamari on 1 Side Only
While the pan preheats, lightly season 4 of the stuffed calamari with kosher salt.
- Kosher Saltas needed
10. Add and Sear the Calamari
Place the calamari with the seasoned side down and sear for 2 minutes. While it sears, season the side facing up.
- Kosher Saltas needed
11. Flip and Continue Searing the Calamari
Using a pair of tongs, flip the stuffed calamari and sear for 3 minutes. While they continue to cook, prepare a tray or plate lined with paper towels.
12. Remove the Stuffed Calamari
Turn off the heat, then transfer the cooked calamari to a paper towel lined tray.
13. Add the Olive Oil While Preheating the Pan
Add the oil then preheat the pan to 375°F/ 190°C (medium- high).
- Extra Virgin Olive Oil1 Tbsp.
14. Add and Cook the Shallot and Chile
Cook the aromatics for 30 seconds or until lightly toasted.
- Serrano Chile(finely chopped)¼
- Shallot(finely chopped)½ Tbsp.
15. Add and Cook the Piquillo Peppers
Cook for 1 minute or until all the ingredients have softened.
- Piquillo Peppers(finely chopped)¾ cup
16. Season the Vinaigrette
Mix well.
- Kosher Salt¼ tsp.
- Sherry Vinegar¼ tsp.
- Parsley Leaves(finely chopped)½ tsp.
17. Return the Stuffed Calamari to the Pan
Lower the heat to 100°F/ 30°C (low) and reheat the calamari by gently rolling them in the warm vinaigrette for about 1 minute.
18. Plate the Calamari
Cut each calamari in half on a bias. Spoon some of the vinaigrette onto each plate and place 4 pieces of calamari atop the vinaigrette. You may garnish with your choice of options listed below. For a complete tapas night, enjoy with our delicious Manchego Stuffed Piquillo Peppers or Spanish Style Shrimp
- Scallions(thinly sliced on a bias, optional)1
- Fleur de Sel(optional)as needed
- Extra Virgin Olive Oil(optional)as needed
- Lemon(cut into wedges, optional)2
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