Squid stuffed with shitake and chorizo
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In a large skillet, sauté the chorizo with a little butter. Add the onion and sauté until soft, about 5 minutes. Add the garlic and wait for the aroma to exhale. Add the shitake and cook for about 10 minutes, until golden.
Lower the heat, cut the squid fins into cubes and add to the stuffing. Shake well. Increase the heat, deglaze the skillet with half of the white wine, wait for it to evaporate a little. Reserve the filling and wait for it to cool.
When the stuffing is cold, with the help of a spoon used a pastry bag, stuff the squid until it has enough stuffing, but without filling it too much. Insert a toothpick into the end to close.
Season the squid with salt. In the same skillet, heat a little butter and add the squid. Carefully flip them over until golden brown, about 5 minutes. Add the remaining white wine, cover the skillet and cook for 5 minutes, until the squid is fully cooked and the wine has evaporated.
Cut into slices very carefully and drizzle with the sauce.
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