Last night I decided to do something a little different with the 2 squid I had in the freezer. Usually I either griddle or bbq it with chilli and lime, or slice into rings and cook it with a breadcrumbs and lemon pangrattato. Last night, though, Autumn felt decidedly in the air and in my kitchen, so out came whole roasted squid with roasted vegetables and chorizo dressing.
So... for two people, parboil 6 baby leeks for about 3 mins, then leave to steam dry. Add to a roasting tin with quartered radicchio or chicory, courgettes sliced lengthways, quartered fennel - anything you fancy really, but that's what I had and roast until wilted and bronzed.
On the hob, saute chopped chorizo, garlic and rosemary in olive oil until the fat has run. (This recipe is actually a bastardized version of a Jamie at Home, but who follows the rules...?). Then scoop out with a slotted spoon, leaving the oil behind and fry off a good handful of stale breadcrumbs until rusted and crisp. Scoop them out, set aside and add the chorizo mix back into the pan. Add a good squeeze of lemon and 1-2 tbsp of balsamic.
When you're about ready to go, prepare the squid. Mine were whole and - tip from Jamie again - slide a large knife down the middle of the squid, then score concertina-like cuts about 1cm apart along the length of the squid - the inner knife ensures you won't cut through. Add the squid and tentacles to the roasting tin, set the timer for 4-5 mins (depending on size) and gently reheat the dressing.
Take the tin out the oven, arrange the veggies and squid on a plate, pour over the dressing and scatter over a handful of breadcrumbs. Deeply savoury, pleasingly textured and the autumnal hues are spirit-lifting on a dull night.
So... for two people, parboil 6 baby leeks for about 3 mins, then leave to steam dry. Add to a roasting tin with quartered radicchio or chicory, courgettes sliced lengthways, quartered fennel - anything you fancy really, but that's what I had and roast until wilted and bronzed.
On the hob, saute chopped chorizo, garlic and rosemary in olive oil until the fat has run. (This recipe is actually a bastardized version of a Jamie at Home, but who follows the rules...?). Then scoop out with a slotted spoon, leaving the oil behind and fry off a good handful of stale breadcrumbs until rusted and crisp. Scoop them out, set aside and add the chorizo mix back into the pan. Add a good squeeze of lemon and 1-2 tbsp of balsamic.
When you're about ready to go, prepare the squid. Mine were whole and - tip from Jamie again - slide a large knife down the middle of the squid, then score concertina-like cuts about 1cm apart along the length of the squid - the inner knife ensures you won't cut through. Add the squid and tentacles to the roasting tin, set the timer for 4-5 mins (depending on size) and gently reheat the dressing.
Take the tin out the oven, arrange the veggies and squid on a plate, pour over the dressing and scatter over a handful of breadcrumbs. Deeply savoury, pleasingly textured and the autumnal hues are spirit-lifting on a dull night.
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