NYT ROASTED SQUID

NYT ROASTED SQUID image

Categories Fish

Number Of Ingredients 18

Previous Next

New York Times
Dining & Wine: Recipes
Roasted Squid With Chorizo and Pimentón
By DAVID TANIS
SUMMARY
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.
TOTAL TIME
45 minutes
Ingredients
2 pounds small yellow-fleshed potatoes, preferably Yukon Gold
Salt and pepper
1 1/2 pounds cleaned squid, both bodies and tentacles
Extra-virgin olive oil
4 ounces Spanish chorizo, diced (about 3/4 cup)
Pinch of red pepper flakes
8 ounces arugula, baby spinach or tender dandelion leaves (4 large handfuls)
Pimentón (Spanish paprika) for dusting
3 tablespoons chopped Italian parsley

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