Baby Squid stuffed with Chorizo, Philadelphia and Sweet Roasted Peppers
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  • Prep time 20 '
  • Total time 27 '


  • 1 red pepper
  • 50 g cured chorizo, finely diced
  • 80 g Philadelphia Original
  • 1 tsp smoked paprika
  • zest of 1 lemon
  • 1 tbsp chopped parsley
  • 2 tbsp olive oil
  • 6 baby squid, cleaned and tentacles removed but reserved
  • juice of 1/2 lime
  • herb salad to serve


  • Make the filling by firstly roasting the pepper, removing the skin and discarding the seeds.
  • Finely dice the pepper, along with the chorizo and mix with the Philadelphia. Add in the smoked paprika, lemon zest, chopped parsley and season to taste.
  • Place the filling in a piping bag and pipe into the cavity of each squid. Secure in place with a cocktail stick.
  • When ready to serve, heat a frying pan with the olive oil. Add the stuffed squid in the pan and cook for a few minutes before adding the tentacles. Cook for another few minutes before adding a good squeeze of lime and serving with a herb salad.


Nutritional Information

Typical values Per Recipe
Energy 2956.0 kj
Energy 706.0 kcal
Fat 61.0 g
Carb 13.8 g
Protein 29.0 g
Saturated fat 24.8 g
Salt 3.5 g
Dietary fibre 2.8 g
Sugars 11.2 g
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