Prep
20 min
Cook
40 min
Total
1h
Servings
4 serv.
Your taste buds will be delighted with this little recipe combining the flavors of land and sea. The trap is overstuffing the squid or leaving it on heat too long, it hardens instantly. The key is a screaming-hot griddle and tight rolls secured with toothpicks. The tubes puff slightly, chorizo releases its oils, and 3-4 minutes per side is all you need.
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