Pan Roasted Squid and Chorizo

Pan Roasted Squid and Chorizo

A very flavorful meal in one plate when you're in the mood for a seafood dish with a Spanish flair.  From NYT Cooking section.

Ingredients:

3/4 pound squid tubes and tentacles

3/4 pound Yukon Gold potatoes

4 oz Spanish chorizo (NOT Mexican!)

4 oz arugula or mixed greens

Spanish pimentón (smoky, sweet paprika)

Merquén or Italian pepper flakes (optional)

 

Preparation:

Preheat oven to 475℉ and locate rack on topmost position that can adequately fit an oven safe pan.

Gently simmer potatoes in salted water until the middle just resists piercing with a fork.  Drain and set aside to cool. Peel and slice into 1/4inch pieces.   Keep warm.

In a large, heavy oven safe pan add 1 tbsp olive oil and the chorizo sliced in 1/4 rounds.  When the chorizo is sizzling and its fat has rendered add the squid all at once.  Toss briefly to coat squid.  Place pan immediately into the hot oven on the top rack.  Roast for 7-10 minutes or until the edges of the squid tubes are browned.

Arrange the greens and potato slices on individual plates. Dust the potatoes with the pimentón. Sprinkle with Merquén pepper flakes (if desired).  Distribute the squid/chorizo evenly over the potatoes and greens.  Pour any remaining liquid in the pan over the food.  Serve hot.  Accompany with pan quemado (a Spanish variation on the more familiar Italian bruschetta).  An Albariño wine (a crisp Galician white) would go well with this. 

Alex