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Roasted concertina squid with grilled leeks & a warm chorizo dressing
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Total Time:
35 minutes
Spicy, intense squid recipe that will blow your mind.
Ingredients:
  • 4 medium-sized squid from sustainable sources, ask your fishmonger, skinned, cleaned and prepared (tentacles removed but reserved)
  • 8 baby leeks outer leaves trimmed back, washed
  • sea salt
  • freshly ground black pepper
  • 1 bulb fennel cut into thin wedges, herby tops reserved
  • 1 radicchio leaves separated, washed and spun dry
  • 2 lemons halved
  • 100 g iberico chorizo sausage chopped into small pieces
  • 1 sprig fresh rosemary leaves picked and chopped
  • 2 cloves garlic peeled and finely grated
  • extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 lemon juice of
Instructions:
  • To achieve the beautiful concertina effect, slice the squid crosswise at 1cm intervals with a chef’s knife while using a second knife to guide the cut. Light the barbecue or preheat a griddle pan. Preheat the oven to 240°C/475°F/gas 9. Parboil baby leeks for 3 minutes, drain, and dress with olive oil and sea salt. Grill the leeks, fennel wedges, and radicchio until marked. Put them in a bowl. Fry chorizo with rosemary and garlic in olive oil until fragrant. Add balsamic vinegar and lemon juice, set aside. Drizzle olive oil, salt, and pepper over squid and toss. Sear tentacles in a pan with olive oil. Roast squid in the oven until cooked. Dress veggies with chorizo dressing and lemon juice. Serve squid and veggies with a squeeze of lemon juice. Sprinkle with fennel tops and enjoy!

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