Spanish style stuffed squid

Spanish style stuffed squid

This is a stunningly simple dish. The squid remains beautifully tender as it’s stuffed and baked on top of the Spanish style tomato rice.  A low calorie, easy and tasty fish dish.


Cooking surfaces

BBQ Temperature



  • 3 tbsp olive oil
  • 75g chorizo, finely chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 100g basmati rice
  • 100 ml white wine
  • 3 plum tomatoes (we used tinned), finely chopped
  • 200 ml chicken stock
  • 4 squid (about 700g), cleaned, bodies remain whole, tentacles roughly chopped
  • a handful of flat-leaf parsley, finely chopped



  1. Setup your Big Green Egg to cook at 200°C with a direct heat.
  2. Pour the olive oil into your paella pan or small skillet pan and warm it up.
  3. Add the chorizo to the pan and cook for 2 to 3 minutes or until it’s starting to crisp up.
  4. Add the onion.  Cook for 10 minutes until the onion is soft.
  5. Tip in the garlic and cook for another minute. Add the rice and stir well.
  6. Pour in the wine and cook until evaporated.
  7. Add the tomatoes and stock.  Simmer for approx 12 minutes until the rice is tender.
  8. Stir in the squid tentacles, parsley and some seasoning to your own taste.
  9. As the rice finishes cooking, cut the tip off the pointed end of the squid body as this makes stuffing the squid much easier.
  10. Remove the pan from the Egg.  With a small spoon, stuff the squid with the rice mixture.  Take care with this step, it’s the trickiest part of the recipe as the rice is hot!
  11. Create a bed of rice with the remaining rice.
  12. Lay your stuffed squid on the rice and pop back in the Egg and cook for 20 mins.

We ate this without any accompaniment the first time, you could serve with a green salad or crusty bread.  During the cook we served with grilled baby gem lettuce.


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