Nyt Roasted Squid Food

ROASTED SQUID WITH CHORIZO AND PIMENTóN

Steps:

• Put potatoes in a pot of well-salted water and bring to a simmer. Let simmer until tender, about 20 minutes. Drain; keep warm.
• Place oven rack in the top position and heat oven to 475 degrees. Rinse squid inside and out, then drain and pat dry. Cut tentacles in half if large, but leave squid bodies whole. Season on both sides with salt and pepper.
• Put a large cast-iron skillet over high heat. When hot, add 2 tablespoons olive oil and the chorizo. Let chorizo sizzle. Add red pepper flakes, then add squid all at once in 1 layer. Do not crowd squid; use 2 pans if necessary. Stir to coat squid with oil.
• Immediately transfer pan to top rack in hot oven. Let roast for 6 to 10 minutes, depending on size of squid. They are ready when bodies are puffed and starting to brown and crisp at edges. Pour off and reserve pan juices and chorizo.
• To serve, slice potatoes and, if you like, cut squid into rings. Arrange greens, potatoes and squid on a large platter, dust lightly with pimentón and sprinkle with parsley. Spoon pan juices and chorizo over everything.

WHOLE ROASTED SQUID WITH TOMATILLO SALSA

Steps:

• Make the salsa: Put the tomatillos, jalapeño, cilantro, salt and lime juice in a food processor or blender. Pulse until all components come together to make a rough purée. Transfer salsa to a serving dish.
• Wash potatoes, put in a small pot, cover with 1 inch of water, add a teaspoon of salt and cook at a brisk simmer, covered, over medium heat for 10 to 15 minutes. When done, drain and set aside until cool enough to handle, then cut in half with a small sharp knife (leave skins on).
• Meanwhile, roast the poblanos: Place whole chiles directly on flames of a full-blast stovetop burner, turning with tongs frequently until blackened and blistered all over. Alternatively, blacken chiles on a sheet pan as close to broiler as possible or on a grill over coals. Set aside to cool on a plate (do not wrap in plastic film - you want the chile flesh to stay firm).
• To clean poblanos, wipe off their charred skin with paper towels or the back of a knife. Do not rinse; a few bits of char is O.K. Cut chiles lengthwise in half and scrape out seed and veins with knife. Cut chiles lengthwise into 3/8-inch-wide strips and set aside.
• Heat oven to 450 degrees. Rinse squid and drain well. Pat dry on layers of paper towel or cloth kitchen towel. Transfer squid bodies to a sheet pan in one layer. Arrange tentacles on a smaller baking sheet. Season bodies generously on both sides with salt and pepper, and season tentacles. Drizzle 2 tablespoons olive oil evenly over squid bodies and 1 tablespoon olive oil over tentacles. Place baking sheets in oven and roast until bodies have puffed and tentacles have firmed, about 6 to 8 minutes. (Alternatively, cook squid in batches in a cast-iron pan over high heat or on a grill over coals.)
• To assemble the room-temperature salad, arrange potatoes on a large platter. Distribute the squid over potatoes, then scatter poblano strips, avocado, sliced onion and cherry tomatoes over squid. Sprinkle lightly with salt and drizzle with a little more olive oil, if desired. Add cilantro sprigs and jalapeño slices, if using, and garnish with lime wedges. Serve the salsa at the table, to be spooned over each serving, and warm tortillas, if desired.

SQUID STUFFED SQUID

Steps:

• Preheat an oven to 375 degrees F.
• Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool.
• Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well.
• Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff.
• Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately.

STUFFED SQUID SICILIAN-STYLE

Steps:

• Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside.
• Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
• Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.
• Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
• Heat oven to 375 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
• Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.

NYT ROASTED SQUID

Steps:

• Preparation 1. Put potatoes in a pot of well-salted water and bring to a simmer. Let simmer until tender, about 20 minutes. Drain; keep warm. 2. Place oven rack in the top position and heat oven to 475 degrees. Rinse squid inside and out, then drain and pat dry. Cut tentacles in half if large, but leave squid bodies whole. Season on both sides with salt and pepper. 3. Put a large cast-iron skillet over high heat. When hot, add 2 tablespoons olive oil and the chorizo. Let chorizo sizzle. Add red pepper flakes, then add squid all at once in 1 layer. Do not crowd squid; use 2 pans if necessary. Stir to coat squid with oil. 4. Immediately transfer pan to top rack in hot oven. Let roast for 6 to 10 minutes, depending on size of squid. They are ready when bodies are puffed and starting to brown and crisp at edges. Pour off and reserve pan juices and chorizo. 5. To serve, slice potatoes and, if you like, cut squid into rings. Arrange greens, potatoes and squid on a large platter, dust lightly with piment

MARINATED SQUID

Steps:

• Combine the lemon grass, chili flakes, lemon and lime juices, ginger and 1 teaspoon of the olive oil in a large glass or ceramic bowl. Pour half of this vinaigrette into a small bowl. Refrigerate. Blanch the squid in boiling salt water for 1 minute. Drain. Rinse under cold running water until chilled and add to the vinaigrette. Cover and refrigerate overnight.
• Drain the squid. Set aside. Pour the reserved vinaigrette into a large glass or ceramic bowl. Whisk in the remaining olive oil. Season to taste with salt and pepper. Add the squid, peppers, scallions and coriander. Toss to combine. Divide the lettuce between 4 plates. Top with the salad and serve immediately.