Roasted Concertina Squid with Grilled Leeks and a Warm Chorizo Dressing

Ingredients

  • 4 medium-sized squid, skinned, cleaned and prepared (tentacles removed but reserved)
  • 8 baby leeks, outer leaves trimmed back, washed
  • Olive oil
  • Sea salt and 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
  • + 7 more ingredients
    • 1 sprig fresh rosemary, leaves picked and chopped
    • 2 cloves garlic, peeled and finely grated
    • 3 tablespoons balsamic vinegar
    • 1 lemon, juiced
    • Sea salt and freshly ground black pepper
    • Olive oil
    • 4 ounces chorizo sausage, chopped into small pieces

1. 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. 2. Heat a frying pan ...

View full recipe at SpringPad

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