Photo: Anna Pelzer
Grilled baby squid stuffed with chorizo, tomato salad & green olive tapenade
6 ingredients
15 min + 15 min
Serves 6
openrecipes
This Spanish tapa makes a perfect addition to a sharing menu, from the Opera Tavern's head chef Ben Tish
Estimated Nutrition (whole recipe, rough)
148
Calories
1g
Protein
14g
Fat
5g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 300g cooking chorizo , skinned and diced
- 16 baby squid , cleaned and trimmed, left whole
- 100g pitted green olives
- extra-virgin olive oil
- 250g marmande, beefsteak or other heritage tomatoes , diced
- 50ml white balsamic or moscatel vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes