Grilled Squid with Chorizo, Tomato & New Potatoes

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Preparation info

  • For

    Four

    Large Starters
    • Difficulty

      Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

I love the whole concept of squid. It’s an odd protein in that it’s thought of as ‘fish’ – yet it isn’t a fish at all. I suppose on a classical restaurant menu it would have to share a space with cuttlefish, that other seafood oddity. Part of the fun (if you can call it that!) of using squid is in the cleaning of it. Most people buy it already prepared, which saves a lot of mess and time, but one day try to do it yourself. Basically you take out all the inside mess, remove the beak from the tentacles and peel away the tough membrane that covers the whole beast. Easy! Just be sure to wear gloves. This dish has its roots in Spanish cooking.

Ingredients

  • 4 medium-sized squid, cleaned and separated into body and tentacles
  • 150ml (5fl oz) olive oil
  • Salt and freshly ground black pepper
  • 200g (7oz) cooking chorizo, preferably spicy, sliced on an angle into 8 pieces
  • 2 ripe tomatoes, cut in half
  • 8 new potatoes, scrubbed, boiled, and then cut into halves
  • ½ cup fresh flat-leaf parsley leaves
  • 50ml (fl oz) lemon juice

Method

Squid should be cooked either hot and fast or slow and long – anywhere between will make it chewy and tough. For this dish have your grill, griddle or even a frying pan very hot before starting to cook. Holding the body of the squid, cut it in half lengthways from the pointed ‘tail’ end to the body cavity. Toss the flesh in a few teaspoons of the oil, some salt and pepper and then put under the grill; turn after 45 seconds and grill the other side. The heat will make the body curl up, but don’t worry. Remove to a large warm plate and do the tentacles, which need about 30 seconds longer to cook than the body.

Next grill the chorizo pieces for about 30 seconds each side. Put them on the plate too and grill the tomatoes for about 1 minute each side. Mix the potato with the parsley and divide between four plates. Assemble the grilled foods on top, drizzling with some of the lemon juice and the remaining olive oil. Sprinkle with seasoning and eat before it gets too cold.