Best Roasted Concertina Squid With Grilled Leeks And A Warm Chorizo Dressing Recipes

ROASTED SQUID WITH CHORIZO AND PIMENTóN

Roasted Squid With Chorizo and Pimentón image

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

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:

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

SALAD OF MARINATED CHARRED SQUID WITH CANNELLINI BEANS, ROCKET, AND CHILE

Salad of Marinated Charred Squid with Cannellini beans, Rocket, and Chile image

Provided by Jamie Oliver

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 pounds 3 ounces (1 kilogram) squid, trimmed and gutted
Salt and freshly ground black pepper
1 (14-ounce or 400 gram) tin of cannellini beans, or use 6 ounces (17 grams) dried ones, soaked and cooked until tender
1 to 2 fresh red chiles, sliced
2 good handfuls rocket (arugula)
2 to 3 tablespoons lemon juice
4 tablespoons olive oil
Extra-virgin olive oil

Steps:

Try to get your fishmonger to skin and gut the squid for you. Score the squid lightly in a casual criss-cross fashion. Set it aside while you get a griddle pan very, very hot. You can also use a wok or the barbecue.
Season the squid lightly with salt and pepper just before cooking, then add it to the pan. After a minute, it should be nicely charred, so turn it over and cook for a further minute. Remove the squid from the pan and set aside.
Heat up the cannellini beans and sprinkle them into a bowl. Add the sliced chiles to the bowl with the rocket, lemon juice, and olive oil, and season. Cut the squid at irregular angles and toss it in with the rest of the ingredients. A good drizzle of extra-virgin olive oil over the top will finish it off nicely.