Squid And Chorizo Pasta Food

TENDER SUMMER SQUID WITH CHORIZO & AÏOLI

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.

SPICY SQUID INK FETTUCCINE WITH SHRIMP AND CHORIZO

Steps:

• Bring a large pot of salted water to a boil.Chop chorizo into 1/2-inch chunks. Pulse in a food processor until coarsely ground into rice-sized pieces.Heat olive oil in a large sauté pan over medium heat. Add chorizo and cook for 2 to 3 minutes or until starting to crisp. Add garlic and red pepper flakes and sauté until fragrant, about 1 minute.Add diced tomato and tomato paste and stir to coat; simmer for 3 to 5 minutes until thickened.Add shrimp and cook until opaque, about 2 to 3 minutes. Stir in parsley.While shrimp is cooking, cook fresh pasta in boiling salted water for 3 to 4 minutes (more or less depending on the thickness of your pasta) until al-dente. Drain, reserving 1/2 cup of pasta water, and transfer pasta to skillet.Toss to coat with sauce, adding a splash or two of pasta water as needed to thin out the sauce.Divide among serving bowls. Top with additional fresh parsley and toasted panko breadcrumbs, as desired.

SQUID AND CHORIZO PASTA

Steps:

• Bring a saucepan of water to the boil, add the pasta and cook for 10 minutes until tender, or according to the packet instructions.Meanwhile, heat a non stick frying pan, add the chorizo and pepper and fry for 5 minutes over a high heat, stirring occasionally, until starting to brown at the edges.Add the squid and chilli to the pan and cook for 1 minute before adding the tomatoes, lemon zest and 4 tablespoons of pasta cooking water. Cook for 2 minutes more or until the squid is cooked through but still tender.Drain the pasta and toss with the sauce and the parsley. Serve immediately in warmed bowls.

SQUID, CHICKPEA & CHORIZO SALAD

Steps:

• Cook the peppers whole under a grill, on a barbecue or griddle, until completely charred. Place the peppers in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice. In a large bowl mix the peppers and any juices with the chickpeas, parsley, chilli and garlic. Set aside.
• Heat a large frying pan until smoking. Working quickly and carefully, add a splash of oil to the pan, then the squid. Stir-fry for about 30 secs. Scatter the chorizo over the squid, continue to cook for 30 secs more, then tip into the bowl with the peppers. Season everything with salt and pepper, then dress with the remaining oil, lemon juice and lemon zest. Mix together, pile onto a platter and let everyone help themselves.