This month, watch how to cook Chorizo-Stuffed Squids with Chef Sébastien Baud !


We have arrived to the month of June when the temperatures rise and the sun shines bright and high in the sky. It is time to move on to serious things! Although during this time of year, I could start telling you about tomatoes, strawberries, or melon, it’s still a Chorizo-Stuffed Squidstoo early! But don’t you worry, the time will come very soon.

This month, I suggest that we make a very simple recipe together, one that could seem a bit complicated but certainly is not. “Chorizo-stuffed squids” will delight your friends as well as the whole family.

Personally, I love to accompany squid with grilled zucchini and an arugula salad lightly seasoned with olive oil and lemon juice.

But before starting, here is a bit of background on this small animal that is worthy of an introduction!

Squids or teuthidas make up a morphological group of marine cephalopod decapoda, which gathers nearly 300 species who came into existence at the start of the Jurassic period. The majority of the species does not have a specific vernacular name and are in French represented under the generic name “squid”. The term squid also defines animals considered to be edible or fish bait, or other cephalopods, like cuttlefish. The order of Teuthidas, which groups together all squids, is considered obsolete because it is paraphyletic. It is now separated into Myopsida and Oegopsida.

Squids are widely consumed throughout the world, primarily by the Turks, the Japanese, the Spanish, the Koreans, and the Indians.

The squid’s body can be stuffed in its entirety, cut into pieces, in slices or in cubes, cooked “à la romaine”, “à l’armoricaine”, etc. The arms, the tentacles and the ink are also edible. To put it simply, the only parts of squid that aren’t consumed are the beak and the gladius.

Squids are rich in selenium, Vitamin B12, and riboflavin.

In France, the fishing and the commercialization of cephalopods follow strict regulations. Its trade names are also regulated.

Thank you and Bon Appétit!

Recipe for 4 people

• 10 squids (about 6 cm long)
• 4 crispbreads
• 50g of chorizo
• 1 small white onion
• ½ bunch of parsley
• 1 egg
• 3 lemons
• 1 dl olive oil
• 1 pinch of Cayenne pepper
• salt
• pepper


1.) Clean the squid, rinse the bodies, cut the tentacles, chop them finely. Wash, dry and mince the parsley.

2.) Preparation of the stuffing

3.) Blend or process the crispbreads to reduce them to powder. Remove the skin of the chorizo, then chop the chorizo. Peel and thinly slice the onion, soften it in a frying pan in a tablespoon of olive oil, add the chopped tentacles, brown them for one minute.

4.) Add salt, pepper, and Cayenne pepper; without fire, add the minced parsley, the breadcrumbs, the chorizo, the egg, and mix well. Adjust seasoning as needed.

5.) Stuff the squid with this mixture (not too full), close with the wooden skewers. In a frying pan, squeeze the lemon juice and mix with oil. Put pan on low fire. Put in the squid, cook it slowly while turning it regularly for 5 to 8 minutes. Let the squid cool in the cooking liquid.

6.) To serve, cut the squid into slices, dress the slices in the cooking liquid, sprinkle the chopped parsley.
I wish to all of you a very enjoyable meal and I will see you soon!
I will leave you with the words of Mr Pierre Cagnaire.

“Cooking does not measure itself by its tradition nor by its modernity, but by the tenderness of the cook.”

Last modified on 23/08/2019

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