Best 2 Roasted Squid With Chorizo And Piment Recipes

Welcome seafood lovers! Are you looking for a dish that combines the rich flavors of the sea with the smokiness of chorizo and the tanginess of piment? Look no further than roasted squid with chorizo and piment. This tantalizing dish is a symphony of textures and flavors that will leave you craving for more. With just a few simple ingredients and easy-to-follow steps, you'll be able to whip up this delectable dish in no time.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED SQUID WITH CHORIZO AND PIMENTóN

Roasted Squid With Chorizo and Pimentón image

Everyone knows about fried calamari, but pan-roasted is a different beast entirely. This easy technique begins on the stovetop and finishes in a hot oven. In less than 10 minutes, you have savory roasted whole-body squid, made spicy with Spanish chorizo and a dash of pimentón, crisp on the outside and juicy and tender in the middle. Eat with a knife and fork or slice into rings for a warm salad.

Provided by David Tanis

Categories dinner, lunch, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 pounds small yellow-fleshed potatoes, preferably Yukon Gold
Salt and pepper
1 1/2 pounds cleaned squid, both bodies and tentacles
Extra-virgin olive oil
4 ounces Spanish chorizo, diced (about 3/4 cup)
Pinch of red pepper flakes
8 ounces arugula, baby spinach or tender dandelion leaves (4 large handfuls)
Pimentón (Spanish paprika) for dusting
3 tablespoons chopped Italian parsley

Steps:

Put potatoes in a pot of well-salted water and bring to a simmer. Let simmer until tender, about 20 minutes. Drain; keep warm.
Place oven rack in the top position and heat oven to 475 degrees. Rinse squid inside and out, then drain and pat dry. Cut tentacles in half if large, but leave squid bodies whole. Season on both sides with salt and pepper.
Put a large cast-iron skillet over high heat. When hot, add 2 tablespoons olive oil and the chorizo. Let chorizo sizzle. Add red pepper flakes, then add squid all at once in 1 layer. Do not crowd squid; use 2 pans if necessary. Stir to coat squid with oil.
Immediately transfer pan to top rack in hot oven. Let roast for 6 to 10 minutes, depending on size of squid. They are ready when bodies are puffed and starting to brown and crisp at edges. Pour off and reserve pan juices and chorizo.
To serve, slice potatoes and, if you like, cut squid into rings. Arrange greens, potatoes and squid on a large platter, dust lightly with pimentón and sprinkle with parsley. Spoon pan juices and chorizo over everything.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 14 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 783 milligrams, Sugar 2 grams

TENDER SUMMER SQUID WITH CHORIZO & AÏOLI

Tender summer squid with chorizo & aïoli image

Squid can be slow cooked as well as flash-fried. Simmer in a Spanish-style paprika pot with new potatoes and tomatoes. Serve with garlic mayonnaise

Provided by Jane Hornby

Categories Main course

Time 2h

Number Of Ingredients 13

Ingredients

215g pack cooking chorizo , skin removed
1 onion , finely chopped
few thyme sprigs , leaves only
1 tsp sweet smoked paprika , plus a little for the aïoli
50ml dry white wine
450g cherry vine tomato
500g prepared squid , tubes cut into rings, plus tentacles
450g large new potato , peeled and cut into bite-sized chunks
small pack flat-leaf parsley , leaves roughly chopped
1 garlic clove , crushed
4 tbsp good mayonnaise , ideally olive oil-based
squeeze of lemon juice , plus extra to serve
crusty bread , to serve

Steps:

Heat a large wide pan. Add the chorizo and fry for 5 mins, using your spatula to break up, until golden and oozing with oil.
If there's more than 2 tbsp of oil in the pan, spoon out the excess. Add the onion and thyme and soften for 5 mins.
Stir in the paprika, cook for 1 min, then splash in the wine and scrape any bits from the bottom of the pan. Add the tomatoes, cover with a lid and simmer for 10 mins until the tomatoes have collapsed. Don't season with salt, as the sausages are salty enough for now.
Add the squid, make sure it's nestled well into the juices, then cover again and simmer for 1 hr. Add the potatoes, then cook for another 30 mins, adding a splash of water if it looks dry. Mix the garlic, mayo and lemon juice, then set aside. Sprinkle with a little paprika, if you like.
Test the squid; it should be so tender a spoon cuts through it, then check the potatoes are cooked. Stir in the parsley and serve with a dollop of the aïoli, a squeeze of lemon and some crusty bread.

Nutrition Facts : Calories 545 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.4 milligram of sodium

Tips:

Use fresh squid for the best results. Frozen squid can be used, but it will not be as tender.
Clean the squid thoroughly before cooking. Remove the head, tentacles, and ink sac. Score the body of the squid in a criss-cross pattern to help it cook evenly.
Cook the squid quickly over high heat. This will help to prevent it from becoming tough.
Do not overcook the squid. It should be cooked just until it is opaque and tender.
Serve the squid immediately with your favorite dipping sauce.

Conclusion:

Roasted squid with chorizo and piment is a delicious and easy-to-make dish. It is perfect for a quick and easy meal or as a tapas appetizer. The squid is tender and flavorful, and the chorizo and piment add a nice spicy kick. This dish is sure to be a hit with your family and friends.