Ingredients

• 
  1 ¾ lbs. of prepared calamari (cleaned)
• 
  ¾ lbs. of fresh chorizo
• 
  1 cup of ChileBoss™ Yucatan Amarillo
• 
  ½ cup bottled clam juice
• 
  ½ bunch cilantro chopped fine
• 
  a few mint leaves (optional)
• 
  2-3 tablespoons of breadcrumbs
• 
  2 garlic cloves chopped fine
• 
  Juice of a half of lemon

Instructions

• 
  Wash and pat dry the prepared squid. Make sure that all bones have been removed.
• 
  Remove the chorizo from the casing and place it in a bowl.
• 
  Add the breadcrumbs and the chopped cilantro. At this point you can add the chopped mint leaves if you desire.
• 
  Using a fork, mix all of the ingredients but make sure that you do not mash it.
• 
  NOTE: It helps sometimes to use 2 forks, separating and mixing the meat at the same time.
• 
  In a pan with a little olive oil, cook the garlic until it is soft. Do not burn it.
• 
  Then add the chorizo mixture and cook completely. The meat should be browned and in very small grains. NOTE: If the mixture is getting too dry, add some of the ChileBoss™ Yucatan Amarillo sauce. The mixture should be soft enough to be a stuffing and hold together. If it is too dry it will fall apart when cooked. You should be able to make a ball out of the mixture and it will hold together like a meatball.
• 
  Remove the mixture from the pan and put it back into the bowl. Add a ¼ cup of fresh finely chopped cilantro and mix it in. Taste and add salt and pepper if needed.
• 
  When it is cool enough, very carefully stuff each squid. NOTE: Keep in mind that if you stuff the calamari to high it will expand and fall into the sauce as it is being cooked. That can be a great addition to the sauce but you may not want that so be carful as you stuff.
• 
  Now place the stuffed squid in a large pan with a cover in one layer. If you do not have a pan with a cover that large, you can cover the pan with 2 layers of tin foil.
• 
  Cover the squid with the ChileBoss™ Yucatan Amarillo, the clam juice and the lemon juice.
• 
  Cover the pan and place over a low heat until the squid is cooked. About 15 minutes. Make sure the sauce does not get dry. Add a little clam juice, making sure that you maintain a good sauce all the time.
• 
  Remove the calamari and place them in a serving dish.
• 
  If you have too much cooking liquid, reduce it by a third and pour it hot over the hot calamari and serve it either sliced into 1 ½” rings or whole.

http://chileboss.com/stuffed-calamari