Just Joe and I this weekend.
I picked up some wonderful Spanish ingredients on Friday at the marvellous Brindisa in Exmouth market. Everyone at the pub was very amused with my little cookery plans for the weekend.
I got the proper cooking Chorizo, some wonderful acorn fed Iberico ham and those little peppers di padron that are a bit like playing a culinary version of Russian roulette.
We had the peppers and the ham with some nice bread to start and then moved on to the squid etc.
Ingredients
1 tin chickpeas
300 g prepared small squid
300 g uncooked prawns
8 cherry tomatoes, quartered
11⁄2 tablespoons lemon juice
6 tablespoons extra virgin olive oil
1 medium-hot red chilli, seeded and thinly sliced across
2 garlic cloves, finely chopped
A small handful of flat-leaf parsley leaves, chopped
100 g cooking chorizo picante (hot chorizo sausage), grilled and cut into thickish slices
15–20 g rocket leaves
Salt and coarsely ground black pepper
Method
Drain the chickpeas, put them into a pan and cover with fresh cold water. Bring to the boil and simmer until the skins begin to crack and they are tender – about 5 - 10 minutes – adding a generous pinch of salt to the pan just before the end of the cooking time. Drain and leave to cool.
Cut the body pouch of each squid open along one side and score the inner side with the tip of a small, sharp knife into a fine diamond pattern. Then cut each pouch lengthways in half.
Stir the tomatoes into the chickpeas with the lemon juice, 4 tablespoons of the olive oil, the chilli, garlic, flat-leaf parsley and some salt and pepper to taste.
Heat 1 tablespoon of the remaining olive oil in a large frying pan over a high heat. Add the prawns and cook for a couple of minutes on each side, then add the squid pieces, scored side facing upwards first (this will make them curl attractively), and the tentacles and sear for 30 seconds, then turn them over and sear for another 30 seconds until golden brown and caramelized. Season with salt and pepper and remove from the pan. Add the remaining tablespoon of oil with the chorizo and toss over a high heat for a minute or two then add the prawns and squid mix trogether briefly and put in a seperate bowl.
Briefly toss the rocket leaves through the chickpea salad and spoon onto 1 large or 4 individual plates. Top with the sautéed squid and chorizo and serve.
I picked up some wonderful Spanish ingredients on Friday at the marvellous Brindisa in Exmouth market. Everyone at the pub was very amused with my little cookery plans for the weekend.
I got the proper cooking Chorizo, some wonderful acorn fed Iberico ham and those little peppers di padron that are a bit like playing a culinary version of Russian roulette.
We had the peppers and the ham with some nice bread to start and then moved on to the squid etc.
Ingredients
1 tin chickpeas
300 g prepared small squid
300 g uncooked prawns
8 cherry tomatoes, quartered
11⁄2 tablespoons lemon juice
6 tablespoons extra virgin olive oil
1 medium-hot red chilli, seeded and thinly sliced across
2 garlic cloves, finely chopped
A small handful of flat-leaf parsley leaves, chopped
100 g cooking chorizo picante (hot chorizo sausage), grilled and cut into thickish slices
15–20 g rocket leaves
Salt and coarsely ground black pepper
Method
Drain the chickpeas, put them into a pan and cover with fresh cold water. Bring to the boil and simmer until the skins begin to crack and they are tender – about 5 - 10 minutes – adding a generous pinch of salt to the pan just before the end of the cooking time. Drain and leave to cool.
Cut the body pouch of each squid open along one side and score the inner side with the tip of a small, sharp knife into a fine diamond pattern. Then cut each pouch lengthways in half.
Stir the tomatoes into the chickpeas with the lemon juice, 4 tablespoons of the olive oil, the chilli, garlic, flat-leaf parsley and some salt and pepper to taste.
Heat 1 tablespoon of the remaining olive oil in a large frying pan over a high heat. Add the prawns and cook for a couple of minutes on each side, then add the squid pieces, scored side facing upwards first (this will make them curl attractively), and the tentacles and sear for 30 seconds, then turn them over and sear for another 30 seconds until golden brown and caramelized. Season with salt and pepper and remove from the pan. Add the remaining tablespoon of oil with the chorizo and toss over a high heat for a minute or two then add the prawns and squid mix trogether briefly and put in a seperate bowl.
Briefly toss the rocket leaves through the chickpea salad and spoon onto 1 large or 4 individual plates. Top with the sautéed squid and chorizo and serve.
Comments
your recipes are great, and the little stories too. come on.. more more more.