Squid filled with chorizo

Squid filled with chorizo

4 medium-sized squid
1 onion (finely chopped)
1 large garlic clove (finely chopped)
1 can of chopped Italian tomatoes
1 small chorizo (skin removed and meat chopped)
1 bunch of finely chopped parsley
1 cup breadcrumbs
1 egg yolk
½ cup dry white wine or vegetable stock
4 tablespoons olive oil
1 teaspoon paprika
1 small dried chilli (optional)

1. Clean the squid, remove the tentacles and take out the skeleton. Remove the skin. Turn the squid inside out and clean under running cold water and turn back. Set aside.

2. Clean and chop the tentacles. Set aside.

3. Heat the olive oil in a frying pan and fry the onion until soft. Add the chilli, then the garlic, peppers, chorizo and 5 minutes later the chopped squid tentacles.

4. Fry for about 5 minutes, stirring occasionally. Remove the pan from the heat. Then add the bread and egg yolk. Mix all the ingredients well. Season to taste with salt and pepper.

5. Put the mixture into the squid and close the opening with a cocktail stick. Do not put in too much filling or they will burst. If there is any stuffing left over, add it to the tomatoes; it gives a delicious flavour to the sauce.

6. Put the squid in an oven dish with the tomatoes and white wine. Cover with alufoil or baking paper.

7. Place dish in oven for 40-50 minutes at 180° C, until soft, stirring occasionally. If it gets too dry, add some more wine or vegetable stock to keep it moist.

8. Traditionally served with toasted or baked bread.


Inktvis gevuld met chorizo

4 middelgrote inktvis
1 ui (fijngehakt)
1 grote teen knoflook (fijngehakt)
1 blikje Italiaanse gehakte tomaten
1 kleine chorizo (huid verwijdered en vlees fijngehakt)
1 bosje fijngehakte peterselie
1 kop broodkruim
1 eidooier
½ kop droge witte wijn of groenten bouillon
4 eetlepels olijfolie
1 theelepel paprikapoeder
1 kleine gedroogde chilipeper (optioneel)

1. Maak de pijlinktvis schoon, verwijder de tentakels en haal her skelet eruit. Verwijder de huid. Draai de inktvis binnenstebuiten en maak schoon onder stromend koud water en draai weer terug. Zet opzij.

2. Maak de tentakels schoon en hak ze fijn. Zet apart.

3. Verwarm de olijfolie in een koekenpan en bak de ui zachtjes glazig. Voeg de chili toe, daarna de knoflook, paprika, chorizo en 5 minuten later de gehakte inktvis tentakels.

4. Bak ongeveer 5 minuten, blijf af en toe roeren. Haal pan van het vuur af. Voeg vervolgens het brood en de eidooier toe. Meng alle ingredienten goed door elkaar. Breng op smaak met zout en peper.

5. Doe het mengsel in de inktvis en sluit de opening af met een cocktailprikker. Doe er niet te veel vulling in omdat ze anders kunnen barsten. Als wat er vulling over is, voeg dit toe aan de tomaten, geeft een heerlijke smaak aan de saus.

6. Doe de inktvis in een ovenschaal met de tomaten en witte wijn. Dek af met alufolie of bakpapier.

7. Zet schaal in de oven voor 40-50 minuten op 180° C, totdat ze zacht zijn, roer af en toe. Als het te droog wordt, voeg wat meer wijn of groentebouillon toe om het vochtig te houden.

8. Traditioneel geserveerd met geroosterd of gebakken brood.


Chorizo, Avocado and Roasted Pepper Bowl

A great use of summer Spanish flavours in a healthy and spicy bowl.


Serves 3

3 fresh chorizo sausages
3 red peppers
3 tablespoons sherry vinegar
2 ripe avocado’s
1 lemon
1 ciabatta roll
1 tin chickpeas
125g baby spinach leaves
7 tablespoons olive oil
salt and pepper

Preheat an oven to 200°C. Rinse the peppers and place on an oven tray. Drizzle with 2 tablespoon olive oil and roast in the oven until the skins are black, about 20 minutes. Alternatively, place the peppers over an open gas flame until blackened. Place the peppers in a bowl and cover with plastic wrap. Leave to stand until slightly cooled so the skins peel off easier.

Break the ciabatta into chunky pieces and drain the liquid from the chickpeas. Place both on an oven tray and drizzle with 3 tablespoons olive oil, salt and pepper. Roast in the oven for about 10 minutes.

Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the chorizo sausages until golden brown, about 12 minutes. Peel the peppers, remove the seeds and cut into thin strips.

Add the sherry vinegar to the pan with sausages and allow to reduce slightly. Remove the sausages from the pan and cut into diagonal slices. Halve and peel the avocado’s and cut into thin slices.

In a bowl, mix together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest and the reduced vinegar from the pan. Place some baby spinach leaves into a serving bowl and spoon avocado and peppers next to the spinach. Add the chorizo and chickpea-ciabatta crumb to the bowl and spoon over the dressing.


 voor 3 personen

3 stuks verse chorizo worstjes
3 rode paprika
3 eetlepels sherryazijn
2 rijpe avocado’s
1 citroen
1 ciabatta broodje
1 blikje kikkererwten
125g baby spinazieblaadjes
7 eetlepel olijfolie
zout en peper

Verwarm een oven voor op 220°C. Spoel de paprika’s af en leg ze op een bakplaat. Besprenkel met 2 eetlepels olijfolie en rooster ze in de oven totdat de schil zwart is in ongeveer 20 minuten, of leg ze op een vlam van gasfornuis totdat ze zwart worden. Doe de paprika’s in een kom, dek af met plasticfolie en laat enkele minuten staan.

Breek de ciabbata in grove stukjes en giet het water van de kikkererwten af. Leg beide ingrediënten op een bakblik en besprenkel ze met 3 eetlepels olijfolie, zout en peper. Zet het blik in de oven voor ongeveer 10 minuten.

Verwarm een koekenpan met 2 eetlepels olijfolie en bak de chorizoworstjes hierin goudbruin, ongeveer 12 minuten. Schil de paprika’s, haal de zaadjes eruit en snijd ze in dunne reepjes.

Voeg de sherryazijn toe aan de pan met de worstjes en kook licht in. Haal de worstjes uit de pan en snijd ze in schuine plakjes. Haal de schil van de avocado en snijd in dunne plakjes.

Meng in een kom 2 eetlepels olijfolie, 1 eetlepel citroensap, 1 theelepel citroenrasp en de ingekookte azijn uit de pan. Leg wat bladspinazie in de kom, lepel wat avocado en paprika naast de spinazie, leg daarnaast wat chorizoworstjes en daarnaast wat kikkererwten en ciabatta. Lepel de dressing er overheen.

Pumpkin and Chorizo Soup

This soup can easily made vegetarian by omitting the chorizo and replacing it with a little smoked paprika when adding the butternut squash.

Serves 4

1 – 2 butternut squash weighing 1,5 kg
250 g chorizo
3 cloves garlic
2 tins tomato cubes
1 tin black beans
2 vegetable stock cubes

Peel the butternut squash, remove the seeds and cut into cubes. Finely chop the shallots and garlic cloves. Remove the skin from the chorizo and cut into ½ cm cubes. Dissolve the stock cubes in 2 liters of boiling water.

Heat a pan with 3 tablespoons olive oil over medium heat and fry the chorizo for 2 minutes. Scoop out of the pan and drain on a piece of kitchen paper. Add the garlic to the chorizo oil and fry for 1 minute.

Sweat the shallots in the chorizo oil. Add the butternut and fry for 2 minutes. Add the tinned tomatoes and stock. Bring to the boil and simmer gently until the squash is tender.

Blend the soup with a stick blender until smooth and season with salt and pepper. Drain the beans and add to the soup to warm through. Spoon the soup into bowls, sprinkle over the chorizo and and drizzle with a little olive oil.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

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Pappardelle with Chorizo Ragu

One of our favourite cookery writers and stylists, Donna Hay, has inspired this recipe.

Serves 4

400 gr dried chorizo
1 tablespoon extra virgin olive oil
2 sprigs rosemary
1 red chilli
2 cloves garlic
salt and pepper
good glug of red wine (about 100 ml)
1 x 400 g can peeled tomatoes
2 tablespoons brown sugar
400 g pappradelle
250 g buffalo mozzarella
green salad, to serve

Remove the cases from the chorizo and roughly chop. Place into a Magimix (foodprocessor) and process until finely chopped, resembling minced meat. Set aside.

Bring a pan of salted water to the boil for the pasta. Finely chop the garlic, deseed the chilli and finely chop half of it (or more depending on how spicy you like it). Heat the olive oil in a large frying pan over medium-high heat. Strip trip the leaves from the rosemary stalks and chop them roughly. Add the rosemary to the pan and cook for 30 seconds until crisp. Remove and set aside. Add the chorizo, garlic, chilli, salt and pepper to the pan and cook for 3-4 minutes until golden and crispy, stirring often.

Add the wine and cooked cook for 30 seconds to 1 minute. Add the tomatoes and brown sugar and bring to a simmer. Turn the heat to low and cook for 5-7 minutes. ( If you find that too much oil has come from the chorizo, you can also spoon a little off). While the chorizo is cooking, cook the pasta in the boiling water according to the package instructions. Drain and reserve 100 ml of the cooking liquid.

Add a little of the reserved cooking liquid to the chorizo mixture to start with, making sure ragu has a nice consistency. Divide the pasta between 4 bowls. Top with the chorizo ragu and tear the mozzarella over. Sprinkle over the crispy rosemary, drizzle with some of the chorizo oil in the pan and serve with a green salad simply dressed with olive oil.



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