8 Baby squid, cleaned. Keep tentacles if using fresh caught
150g Mince, chicken, lamb or beef ok
1 Chorizo, not cooked
1 Onion
3 Tblspn of pitted and sliced black olives
1 Clove of garlic
1/3 cup parboiled rice (about 4-5 mins in microwave)
A selection any favourite spices in your pantry or fresh herbs
SAUCE/STOCK
1/3 Cup tomato paste
1 litre vegetable stock
Chilli paste to taste
2 Bay leaves
1 tspn Fennel seeds
1 tspn Coriander seeds
1 tspn Cracked black pepper
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.
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