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Baby Squid stuffed with Chorizo, Philadelphia and Sweet Roasted Peppers
, finely diced
zest of 1 lemon
, cleaned and tentacles removed but reserved
juice of 1/2 lime
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.
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