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Stuffed Squid with Chorizo Piquillo Pepper Black Olives Basil Oil
Ingredients
- 12 medium-sized squid + tentacles, cleaned
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 teaspoon chopped thyme
- 8 ounces chorizo, finely diced
- Salt & piment d’espelette, to taste
- Spanish olive oil
- 2 tablespoons toasted pine nuts, chopped
- 2 or 3 tablespoons bread crumbs
- Fresh herbs, chopped
- 6 piquillo peppers, roasted, peeled and chopped
- 1 small onion, thinly sliced
- 1 clove garlic, smashed
- 1 tablespoon spanish olive oil
- 1/2 cup chicken stock
- 2 tablespoons heavy cream
- Salt & pepper to taste
Instructions
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