Chorizo-stuffed squid with potatoes, capers and sage
Ingredients to serve 4 (6-8 as tapas)
Thursday 07 February 2013
10 cocktail sticks, cut in half, soaked in cold water
20 baby squid, cleaned, cartilage removed, tentacles removed and reserved
5-6 spicy cooking chorizo, peeled, finely chopped
3 medium King Edward potatoes, peeled, cut into 3cm dice
2 cloves garlic, skin on, crushed
15 sage leaves, roughly chopped
50g unsalted butter
25g miniature, pickled capers
Zest of half a lemon
Olive oil for cooking
Sea salt and black pepper
Baby squid are bite-sized pockets perfect for stuffing with all manner of food and chorizo is a classic Spanish filling. Here we use a soft, semi-cured cooking chorizo with some kick. The little squid pockets are sealed with a cocktail stick and then pan-roasted. As the squid cooks, the roasting juices flavour the chorizo filling. Delicious!
Knead the chopped chorizo in a bowl to form a rough paste. Take a piece of the paste and form into a shape to fit the squid cavity. Fill each squid to about three quarters full and press it down. Do not overfill the squids or they may burst on cooking as the chorizo expands. Secure each squid tube with a cocktail stick and reserve until ready to cook.
Cook the potatoes in salted water until tender and then drain well. Heat a non-stick sauté pan over a medium heat, add a lug of olive oil, the crushed garlic cloves and the potatoes and season well. Cook over a moderate heat, tossing occasionally to crisp and caramelise the potatoes evenly.
Meanwhile, place another non-stick pan over a moderate heat. Season the squid pockets and tentacles with salt and pepper. Add a lug of oil to the pan and add the squid. Cook for 2 minutes on each side until caramelised. Add the butter and sage and when foaming, spoon the herby butter over the squid pockets to cook further. The filling will feel firm to the touch when cooked.
Now add the capers and lemon zest and remove the pan from the heat. When the potatoes are ready, transfer to kitchen paper to drain. Arrange the squids and potatoes on serving plates and spoon over the buttery pan juices, capers and zest.
Taken from 'Salt Yard – Food and Wine from Spain and Italy' by Sanja Morris, Ben Tish and Simon Mullins (Piquillo Publishing, £30)
Life & Style blogs
Revolutionary genetic drug trial will herald 'new era' in the fight against cancer
Peak District National Park celebrates 63rd birthday (and its stunning views) with a Google Doodle
Babies cry at night to stop mothers procreating, scientists claim
Naked yoga: the bare truth - it's already big in the US, and has now landed here
Kim Jong-un's haircut: The Independent heads to Ealing to try out the dictator's do
- 1 Poveglia: 'World's most haunted island' up for sale...is anyone brave enough to buy it?
- 2 Babies cry at night to stop mothers procreating, scientists claim
- 3 24 people applied for the 'world's toughest job', here are their interviews
- 4 Andre Johnson: Wu-Tang Clan-discovered rapper severed his penis and jumped from LA building
- 5 Mrs Doubtfire 2: Robin Williams set to star in sequel to 1993 comedy
iJobs Food & Drink
Unpaid: Kaya Responsible Travel: There are many small development projects in ...
Unpaid: Kaya Responsible Travel: Kaya Responsible Travel offer a variety of sp...
Unpaid: Kaya Responsible Travel: Volunteer with Kaya in Borneo and work on a p...
Unpaid: Kaya Responsible Travel: If you have a passion for elephants and want ...