Jamie Oliver Squid And Chorizo 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!
• "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

TENDER SUMMER SQUID WITH CHORIZO & AÏOLI

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.

CHICKEN & CHORIZO PAELLA

Steps:

• Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
• Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
• Deseed and chop the pepper, then add to the pan for a further 5 minutes.
• Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
• Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
• Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
• Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.

CRISPY SQUID & SMASHED AVO

Steps:

• Pour 1cm of olive oil into a large non-stick frying pan on a medium-high heat and leave to get hot - keep an eye on it.
• Meanwhile, slice the squid tubes into 1cm rings, then toss all the squid with the flour and a pinch of sea salt and black pepper until well coated.
• Halve and destone the avocado, then scoop the flesh into a bowl. Finely grate in the zest of 1 lime, squeeze in the juice and mash until smooth. Taste, season to perfection and divide between two plates.
• To test if the oil is hot enough, carefully drop a piece of squid into the pan - if it sizzles and turns golden, it's ready. Piece by piece, gently place the rest of the squid in the hot oil and cook, turning with tongs, until golden all over (work in batches, if you need to). Remove to a plate lined with kitchen paper to drain, then plate up over the avo.
• Drizzle over the chilli sauce and a little extra virgin olive oil, and serve with lime wedges, for squeezing over.

CHARGRILLED WHOLE SQUID

Steps:

• Turn the first squid upside down so that its wings are flat on your chopping board.
• Push in a large knife and leave it inside flat on its side. With a sharp knife, slice the squid as if you were going to chop it into rings. The knife that is lying inside the body of the squid will prevent you from cutting right through it. You end up with a concertina effect with the squid sliced, but still holding together. Repeat with the other three.
• In a pestle and mortar, bash the fennel seeds into a light powder with a good pinch of salt and pepper. Sprinkle this all over the squid, making sure it gets into all the cuts you've made.
• Place immediately on the hottest part of the grill, and grill, turning every 30 seconds or so or every time it starts to char, until the squid firm up and turn from opaque to white inside. This shouldn't take more than a few minutes.
• Add the lemon juice to a bowl with 3 times as much extra virgin olive oil and whisk together. Stir in the lemon zest, chilli, mint and a pinch of salt and pepper.
• Drizzle this over the squid, then serve with lemon wedges on the side for squeezing over.

JAMIE OLIVER'S GRILLED SQUID SALAD: ISLAND SALSA OF CAPERS, PISTACHIOS, CHILLI, MINT AND LEMON

Steps:

• Soak the capers in a bowl of water. Squeeze all the lemon juice into a large shallow bowl and add 4 tablespoons of oil. Peel the garlic and finely chop with the chilli, anchovies, pistachios, drained capers and mint leaves. Scrape it all into the bowl and mix together well. Reserving the tentacles, run a sharp knife down the length of each squid tube, cutting through one side only so you can open each one out like a book. Lightly score the inside of each tube in a criss-cross fashion at ½cm intervals. To cook the squid, follow Franchina's guidance and get the tentacles on early, then add the tubes, from largest to smallest. In a screaming hot griddle pan or on a barbecue, cook each piece for about 1 minute per side - with no oil or seasoning - until lightly charred and starting to curl. Start with the cut side when you do the tubes, and keep the squid moving for even cooking. As each piece is done, use tongs to dunk it straight into the salsa, turning and coating it in all that flavour. Slice the tomatoes and lay over a serving platter. Finely slice the squid tubes, pull the tentacles apart, then arrange on top of the tomatoes. Spoon over all the remaining salsa, and serve hot or at room temperature. CALORIES 266kcal FAT 18.4g SAT FAT 2.8g PROTEIN 19g CARBS 6.5g SUGAR 4.7g SALT 0. 9g FIBRE 1.8g Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.