Best Roasted Squid With Chorizo And Pimentón Recipes

ROASTED CONCERTINA SQUID WITH GRILLED LEEKS AND A WARM CHORIZO DRESSING

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!
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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.