Photo: Lars Blankers
Chorizo-stuffed squid with sage, potatoes, peas, capers and aïoli
19 ingredients
30 min + 30 min
Serves 4
openrecipes
Chorizo and squid are a winning combination and even more delicious when cooked in a buttery sage sauce and served with garlicky aïoli.
Estimated Nutrition (whole recipe, rough)
554
Calories
16g
Protein
31g
Fat
56g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Peas | 1/2 cup (72g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Squid | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large free-range egg yolk
- 1 small tsp Dijon mustard
- ½ garlic
- 1 tsp white wine vinegar
- 100ml/3½fl oz vegetable oil
- 100ml/3½fl oz extra virgin olive oil
- and freshly ground saltpepper
- , to taste lemon juice
- 10 baby squid
- 3 spicy parrilla cooking chorizos
- 8 new potatoes
- 2 tbsp olive oil
- 1 garlic
- 25g/1oz unsalted butter
- 7 sage
- 25g/1oz fresh peas
- 12g/½oz miniature pickled capers
- ½ lemon
- sea saltblack pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes