07/10/2026
Time to share one of the next recipes from our book, expected this winter! The traditional Basque chorizo made from the whole squid, prepared by our kitchen Chef Jasper.
Squid chistorra
Ingrédients
500 squid te****les (1x medium grinder frozen)
250 squid fillet (2x medium grinder frozen)
45 tomato bell pepper paste
35 sweet pimientos paste
6 chopped garlic
10 chopped red chili
3 mortar cracked black sarawak
15 salt
2 smoked paprika pimiento hot
1 pasilla powder (if not in house replace by 0.5g ancho poblano, 0.5g annatto powder)
5 korean chile flakes
0,5 onion powder
10 potato starch
10 dry oloroso sherry
Method
Grind the squid te****le one time in the meat grinder, the fillets twice for binding! Mix everything together very cold with the paddle in the kitchenaid till the mixture gets binding. then fill them into sheep casings and make long sausages to be steamed at 80C. +- 5-7 minutes. Then cooldown in a container with ice cold chile mulato oil.
