Roasted Squid With Chorizo and Pimentón
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds small yellow-fleshed potatoes, preferably Yukon Gold
- Salt and pepper
- 1½pounds cleaned squid, both bodies and tentacles
- Extra-virgin olive oil
- 4ounces Spanish chorizo, diced (about ¾ cup)
- Pinch of red pepper flakes
- 8ounces arugula, baby spinach or tender dandelion leaves (4 large handfuls)
- Pimentón (Spanish paprika) for dusting
- 3tablespoons chopped Italian parsley
Nutritional analysis per serving (6 servings)
317 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 24 grams protein; 688 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put potatoes in a pot of well-salted water and bring to a simmer. Let simmer until tender, about 20 minutes. Drain; keep warm.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
Perfect dish for 6-8 as shared platter. Easier to serve if cut roughly and irregularly. Squid ready when easily pierced by skewer - always faster than you would think. Added freshly picked cherry tomatoes whole (tiny). Have to guard against guests scraping the serving plates in their desire to miss nothing. Only issue - which wine would Mr Asimov recommend as a match?
Loved the flavours but my squid was chewy. Unclear whether I cooked it too little or too long. Potatoes, arugula and chorizo worked sonwellmtigether I might make it again without the squid!
This was absolutely delicious! I followed the recipe, cooked the potatoes to hours in advance, warmed them back up in the microwave and sliced. I added some small cherry tomatoes to the skillet with the squid tossed the arugula with lemon and olive oil, sliced the squid bodies into circles. Will definitely make again, thank you, David, for another excellent recipe (in addition to your book, which I have and love).
Have made this a few times. Tonight, we had pasta, and no potatoes. I decided I wanted to add something to replace the potatoes. After heating the oil, I sautéed a thinly-sliced onion until golden. I didn’t want to steam the squid, so I reserved onion before adding the chorizo. I also added a minced clove of garlic with the squid. My squid cooked fast (<5 mins) but didn’t brown at all, so I broiled a bit. Onions added onto arugula with squid. We’d do so again!
This was good, but not by any stretch great. Needs some acid (we added lemon) and a drizzle of olive oil at plating. Also, I’m not sure who has a skillet - cast iron or otherwise - that can accommodate the amount of squid and chorizo in the recipe. We used 2 8-in cast irons and still had to put some chorizo on top of the squid to make it fit.
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