I’m a real rice girl and I love squid, so this is one of my favourite dishes. I grew up catching squid on the rocks every morning, and this is how I wish I could have cooked it back then. It’s a Spanish-style recipe with a native spin – buy some good-quality morcilla (blood sausage) and it will add loads of richness and flavour.
Serves 4-6.
Ingredients 14
2 morcilla sausages, diced
1 chorizo sausage, diced
2 cups arborio rice, cooked
2 spring onions (scallions), thinly sliced
1 tbsp sea salt
1 tsp paprika
1 tsp ground pepperberry
10 g sea parsley, chopped
3 sprigs seablite, leaves only
80 ml lemon juice
1⁄2 tbsp vegetable oil
4 squid tubes, medium-sized
2 l vegetable stock
chilli aioli, to serve
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Method 5
Fry the , , , , , , , and in the in a large pan over a medium heat until well combined. Set aside to cool for 5 minutes.
Stuff the rice mix into the , then tightly wrap in heatproof plastic wrap.
Heat the in a saucepan to a rolling boil, then reduce to a gentle simmer and poach the for 10 minutes.
Unwrap the and place on a hot barbecue for 3 minutes each side to get a nice char on them.
Slice into finger-width pieces and serve with .