Marinated, Griddled Squid on Pepper, Tomato and Chickpea Stew with Smoked Paparika, Bacon and Chorizo
- About 200g baby squid, cleaned with hoods and tentacles seperated and heads discarded
- The juice of half an orange
- 1 cubic inch ginger, crushed
- a small onion, minced
- 4 cloves garlic, minced
- 1 yellow pepper cored, deseeded and chopped, roughly into 1 inch squares
- 300g drained tinned chickpeas
- 3 tsp smoked paprika
- 2 tsp cayenne
- 300g chopped tomatoes
- 200ml fresh vegetable stock
- 3 links spicy raw chorizo, chopped into small chunks
- 4 rashers smoky bacon, chopped
- large handful of coriander, roughly chopped
- Make a slit down the side of each squid hood and open it out, score in a cris-cros pattern over the outer side.
- Mix the orange and crushed ginger. Toss the squid hoods in the mixture and leave to marinate while you prepare the stew
- Sweat the onions and garlic gently until the onion is beginning to soften. Add the cayenne and paprika, stir well, cover and leave to cook for another few minutes.
- Add the bacon. pepper and chorizo, stir and allow to cook for a further 3-4 minutes turning the heat up to just below medium.
- Add the tomatoes, stock and chickpeas, stir well and bring to a gentle bubble. Leave uncovered to bubble down to a thick stew consistency.
- Taste, adjust seasoning and when ready to serve, stir in the coriander.
- Griddle the baby squid over a high heat for about 90s per side or until just cooked through. Serve the squid on the chickpea stew. I accompanied this with roast cherry tomatoes, wilted green spinach and a glass of rioja.
Tidak ada komentar:
Posting Komentar