Sous Vide Squid Stuffed with Sticky Chorizo Rice
Perfect for a tapas party with friends. Impress everyone with this gorgeous squid dish that just tastes as good as it looks.
Servings: 4 people
Ingredients
For the Squid
- 500 Grams Squid whole, tentacles removed
- 1 Cup Glutinous Rice
- 1 Small Onion finely chopped
- 2 Cloves garlic mined
- 1 Piece Spanish Chorizo minced
- 2 Tablespoons olive oil
- 1.5 Cups Chicken Stock
- 2 Pieces Bay Leaf
For the Basil Oil
- 1 bunch Fresh Basil Leaves
- 1/2 Cup olive oil
Instructions
For the Squid
- Rinse rice and soak for 15 minutes in cold water.
- Sautee onions, garlic, and minced chorizo in a pot.
- Add rice and sautee for a minute.
- Add chicken stock and bayleaves. Bring to a boil.
- Reduce heat to a simmer, cover, and leave to cook for 15 minutes.
- Turn the heat off and leave the pot covered for another 15 minutes.
- Fluff the rice and leave to cool.
- Stuff the squid with the cooked chorizo rice.
- Put the stuffed squid into a sous vide bag together with olive oil.
- Cook sous vide for an hour at 135F.
- Serve with basil oil.
For the Basil Oil
- Blanch basil leaves in boiling water.
- Transfer to an ice bath.
- Squeeze out any excess water from the basil leaves.
- Puree the basil leaves with olive oil in a food processor.