Stuffed Squid Recipe with Spanish Rice | olivemagazine

Ingredients

• 4 tbsp olive oil
• 75g chorizo skinned and finely chopped
• 1 onion finely chopped
• 2 cloves garlic chopped
• 100g basmati rice
• 100ml white wine
• 3 ripe plum tomatoes chopped
• 200ml chicken stock
• 4 (about 700g) squid cleaned, bodies kept whole, tentacles roughly chopped
• ½ a small bunch flat-leaf parsley finely chopped
• to serve green salad dressed
• to serve crusty bread