ROASTED SQUID WITH CHORIZO AND PIMENTóN
Everyone knows about fried calamari, but pan-roasted is a different beast entirely. This easy technique begins on the stovetop and finishes in a hot oven. In less than 10 minutes, you have savory roasted whole-body squid, made spicy with Spanish chorizo and a dash of pimentón, crisp on the outside and juicy and tender in the middle. Eat with a knife and fork or slice into rings for a warm salad.
Provided by David Tanis
Categories dinner, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 14 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 783 milligrams, Sugar 2 grams
ROASTED CONCERTINA SQUID WITH GRILLED LEEKS AND A WARM CHORIZO DRESSING
I think this is a great, robust, spicy, exciting dish. The flavors from the chorizo dressing along with the grilled leeks and fennel are just incredible.
Provided by Jamie Oliver
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To achieve the beautiful concertina effect, take a squid and place a large chef's knife flat inside it. Using a second knife, slice the squid across into 1/4-inch slices, as if you're cutting it into rings. You won't be able to cut all the way because of the other knife.
- Light your barbecue or preheat a griddle pan to hot. Preheat your oven to maximum.
- Parboil the baby leeks for 3 minutes in a pan of boiling salted water, drain in a colander and let them steam dry. Dress them with some olive oil and a pinch of salt and pepper. Cook the leeks on the barbecue or in the griddle pan on both sides until nicely marked, then add the fennel wedges and chargrill these dry on both sides until they are also marked. Add the radicchio leaves and dry grill these on both sides to wilt them - 30 seconds on each side should do. Put the leeks, fennel and radicchio into a large bowl - they might look a bit sad, but don't worry because you're going to pep them up!
- For the chorizo dressing: Heat a frying pan with a couple of glugs of olive oil. Fry the chorizo until the fat renders out, add the rosemary and garlic, toss and take off the heat after 30 seconds. Add the balsamic vinegar and half the lemon juice to the pan, mix and put to 1 side.
- Drizzle some olive oil over each squid, sprinkle with salt and pepper and toss well. Preheat an ovenproof pan on the stove top, pour in some olive oil and toss the reserved tentacles in the oil for 1 minute. Add all 4 squid and whack the pan in the preheated oven for a few minutes or until cooked and lightly browned.
- Pour the chorizo dressing over your chargrilled veggies and add a good squeeze of lemon juice. Take the squid out of the oven. Serve each of your guests a nice pile of the dressed veggies, a concertina squid, some tentacles and half a lemon. Sprinkle over some of the reserved herby fennel tops and tuck in!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
NYT ROASTED SQUID
Categories Fish
Number Of Ingredients 18
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
TENDER SUMMER SQUID WITH CHORIZO & AÏOLI
Squid can be slow cooked as well as flash-fried. Simmer in a Spanish-style paprika pot with new potatoes and tomatoes. Serve with garlic mayonnaise
Provided by Jane Hornby
Categories Main course
Time 2h
Number Of Ingredients 13
Steps:
- Heat a large wide pan. Add the chorizo and fry for 5 mins, using your spatula to break up, until golden and oozing with oil.
- If there's more than 2 tbsp of oil in the pan, spoon out the excess. Add the onion and thyme and soften for 5 mins.
- Stir in the paprika, cook for 1 min, then splash in the wine and scrape any bits from the bottom of the pan. Add the tomatoes, cover with a lid and simmer for 10 mins until the tomatoes have collapsed. Don't season with salt, as the sausages are salty enough for now.
- Add the squid, make sure it's nestled well into the juices, then cover again and simmer for 1 hr. Add the potatoes, then cook for another 30 mins, adding a splash of water if it looks dry. Mix the garlic, mayo and lemon juice, then set aside. Sprinkle with a little paprika, if you like.
- Test the squid; it should be so tender a spoon cuts through it, then check the potatoes are cooked. Stir in the parsley and serve with a dollop of the aïoli, a squeeze of lemon and some crusty bread.
Nutrition Facts : Calories 545 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.4 milligram of sodium
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