Squid & Baby Potatoes with Fried Chorizo Dressing

 I needed to use up some of the frozen squid hiding out in the back of my freezer and this recipe from Cuisine did the trick.

serves 4
takes 30 minutes
  • 5 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar (or sherry)
  • 1/2 cup pitted black olives
  • 1 clove garlic, minced
  • 2 tbsp capers
  • punnet of cherry tomatoes
  • 2 tbsp fresh coriander, chopped
  • 1 tbsp olive oil
  • 1 spicy chorizo, diced 1cm
  • 8-10 baby potatoes, scrubbed
  • squid, I had a mix of pineapple cut & rings so used about 1/2 a bag
  1. Heat oven to 180oC and place tomatoes in a small baking dish with a drizzle of olive oil and sprinkle of salt and freshly ground pepper. Roast for around 15 minutes or until tomatoes are slightly golden. Cool then place on a serving platter.
  2. Put potatoes in a saucepan of salted water & bring to boil until tender, about 10 minutes. Drain well and crush slightly with a fork and add to platter with tomatoes.
  3. Heat 1 tbsp olive oil in a medium-hot fry pan and fry chorizo for 4-5 minutes until crisp. Set aside & add to dressing.
  4. To make the dressing: Put the oil, vinegar, spring onions,
    olives, garlic, capers & coriander in a bowl and mix well. 
  5. To cook squid: Heat a heavy frying pan until very hot, season squid pieces then fry until they are slightly brown, only takes 1 minute as you do not want to over cook. Add to platter then spoon over dressing. Enjoy!


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