Veuve Ambal Brut Crémant de Bourgogne

Grower: Veuve Ambal
Grape Variety: Chardonnay / Pinot Noir / Aligoté / Gamay
Style: Dry and Crisp
Country: France
Appellation: Burgundy
Vintage: NV
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 75cl

Squid stuffed with Grilled on the BBQ

Cooking Time: 00 hrs 35 mins (approx.)
Number of Servings: 4

INGREDIENTS

1kg Medium-sized squid
3 tbsp Olive oil
1 Small onion
2 cloves garlic
Salt and ground black pepper
80ml Chorizo, skinned and chopped
2 tbsp Flat leaf parsley
Stale bread crumbs
Juice of 1 lemon

1. Remove the tentacles and fins squid and chopping knife.
2. In a skillet, heat 30 ml (2 tbsp.) Of oil over medium-high heat.
3. Saute onions 2 to 3 minutes. Add garlic and flesh of chopped squid.
4. Add salt and pepper.
5. Bake 8 to 10 minutes or until the water discharged by the squid meat evaporates completely.
6. Add the chorizo ​​and cook for 2 minutes.
7. Remove from heat and add the parsley.
8. In a bowl, pour the mixture and add the breadcrumbs. Mix well.
9. Put the filling to cool a few minutes in the refrigerator.
10. Install your griddle on the grill and preheat to 260 ° C (500 ° F).
11. Stuff the squid body. Close to the end and keep using toothpicks.
12. Add salt and pepper squid. Pour 15 ml (1 tbsp.) Of oil on the griddle.
13. Cook the squid covered, for 5 minutes on each side.
14. Drizzle lemon juice, a little olive oil and sprinkle with chopped parsley.
15. Serve immediately.