Smoked Chorizo Stuffed Squid – By Thanh Ly

2 x chorizo sausage mince

Minced squid tentacles 1/4 cup

1/4 cup diced onion & capsicum

1/4 cup chopped parsley

1 egg for binding

Salt, pepper, paprika for seasoning.

Large sewing needle & butchers string.

Sauté onion & capsicum in butter/olive oil till onion is transparent then set aside to cool. Then mix all ingredients together and put inside a piping bag.

Skin squid and keep wings attached. Flip inside out and clean internals. Use piping and fill the tube 3/4 full attach head inside tube and use butchers string and stitch.

Set smoker for indirect cooking at 250F/120c. Only lightly smoke, using smoke chips/wood (pretty much use any fruit wood – cherry, apple, peach, apricot, pear) aiming for an internal temp of 155F/68c

If using Weber, that can be used for direct smoking/grilling. Finish off on high heat grill.

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