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Ingredientes
- 3 Tbsp. Extra virgin olive oil divided
- 1 c. Finely-minced red onions
- 3 x Garlic cloves
- 1/4 lb Chorizo finely diced
- 2 c. Couscous
- 2 1/2 c. Chicken stock or possibly water Salt to taste Freshly-grnd black pepper to taste
- 8 x Squid cleaned, tentacles removed, only use long bodies
Direcciones
- Heat 1 Tbsp. of oil in a medium saucepan. Add in the onions and garlic and cook till soft. Add in the chorizo and cook till golden. Add in the couscous and coat with the mix. Bring the chicken stock to a boil, pour over the couscous, bring back to the boil, cover and remove from the heat. Let sit 10 min. Fluff with fork and let cold.
- Preheat grill.
- Stuff the squid with the couscous mix and secure the end with a toothpick. Brush the squid with the remaining extra virgin olive oil and season with salt and pepper. Grill for 2 to 3 min on each side.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 4 servings | |
| Calories 573 | |
| Calories from Fat 194 | 34% |
| Total Fat 21.73g | 27% |
| Saturated Fat 5.63g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 597mg | 25% |
| Potassium 442mg | 13% |
| Total Carbs 72.49g | 19% |
| Dietary Fiber 5.4g | 18% |
| Sugars 2.51g | 2% |
| Protein 19.87g | 32% |
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