Stuffed Baby Squid
July 13, 2015
- Prep: 15 mins
- Cook: 2 hrs 30 mins
-
15 mins
2 hrs 30 mins
2 hrs 45 mins
- Yields: 4
Directions
1Process chorizo in food processor until crumbled, place in a mixing bowl
2Process onion and garlic until finely chopped, add to chorizo
3Add mince, rice, olives and your favourite flavours to the bowl and mix by hand to get a great consistency.
4Stuff the squid with the mince mixture and secure the top with a toothpick. * Do not overfill as the mix will expand a little*
5Put all of the sauce ingredients into your slow cooker, stir to combine and add your squid.
6Add any tentacles that you have and if you have any left over mince mixture make tablespoon size balls and roll in flour and add to the slow cooker.
7Cook on low for 2.5 hours
8Make sure the squid is just covered by the stock. Do not stir during cooking.
9If your squid are different sizes, put the larger one's in the slow cooker 30 mins before the smaller ones but you can add the tentacles at the beginning.
10
11You can add or exchange your favourite flavours, instead of onion try fresh fennel.
12
13
Submitted by Dale Sanders
0 Reviews
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.