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
SQUID INK PASTA WITH CALAMARI AND CHORIZO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a small saute pan over medium-high heat. Add the chorizo and cook until well browned, breaking up the sausage as it cooks with a wooden spoon. Add the onions and garlic and saute until translucent, about 3 minutes. Add the white wine and continue cooking about 30 seconds; the mixture should not be dry. Turn off the heat and set aside.
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook about 1 minute.
- Turn the chorizo mixture back on. Add the calamari and red pepper flakes and saute until just cooked through. Drain the pasta and add to the pan along with 1 ounce of the pasta water. Cook for 1 minute on high heat to coat the pasta and finish the cooking process. Add the scallions and toss.
- Place in a bowl and finish with another drizzle of oil and serve.
- For the squid ink pasta dough: On a large, clean work surface, pour the flour in a mound. Make a well in the center about 4 inches wide. Pour the whole eggs, egg yolks, squid ink and salt into the well and, using a fork, beat thoroughly. When combined, gradually incorporate the flour into the eggs until a wet, sticky dough has formed. Fold any additional flour into the dough as needed while kneading, turning the dough roughly 45 degrees each time, for 2 to 5 minutes.
- Wrap the ball of dough tightly in plastic wrap and let it rest on the countertop for 30 minutes.
- To roll the noodles: Place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap the rested dough and cut into quarters. Set one quarter on the work surface and re-wrap the remaining dough. With a rolling pin, flatten the quarter of dough into an oblong shape about 1/2-inch thick.
- Set a pasta maker to the widest setting and pass the dough three times through the machine at this setting. Narrow the setting by one notch and repeat. Repeat once more (the dough should now have passed through the third widest setting). Continue passing the dough through the rollers, reducing the thickness by one setting each time, until it reaches the desired thickness. It should now be very delicate and elastic to the touch and slightly translucent.
- To cut the noodles: Adjust the pasta machine to the noodle setting of your choice. Working with one dough segment at a time, feed the dough through the pasta cutter. Alternatively, cut the folded dough by hand with a chef's knife to desired noodle width. Yield: 4 servings.
BLACK LINGUINE WITH SQUID AND CHORIZO SAUSAGE
Provided by Food Network
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Clean squid by removing cartilage, separating tentacles, cutting off eyes, and cutting body into 1/4-inch rings. Rinse rings and tentacles well. Bring 1 gallon of water to a boil. Blanch squid for 30 seconds and drain. In a hot casserole saute onions in olive oil for 20 minutes without coloring.
- Stab chorizo with a fork. Place chorizo links on baking sheet and place in 400 degree oven for 25 minutes. Let cool and cut into medium dice.
- To casserole with onions add garlic and saute for five minutes. Add tomatoes and cook 10 minutes. Add squid and simmer for 30 minutes, letting natural juices release. Add wine and simmer until liquid is reduced. Add stock and simmer slowly until squid is tender. Add diced chorizo and heat through.
- Prepare linguine according to package instructions. Drain and place in a bowl. Toss with olive oil, butter, and Parmesan. Garnish with chopped herbs.
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
SQUID, CHICKPEA & CHORIZO SALAD
Found in every ocean, squid is the most widely available seafood in the world and one of the cheapest. This works well on the barbecue, too
Provided by Barney Desmazery
Categories Buffet, Side dish, Starter
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 443 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 1.23 milligram of sodium
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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