Roasted concertina squid with grilled leeks & a warm chorizo dressing

I think this is a great, robust, spicy, exciting dish. The flavours from the chorizo dressing along with the grilled leeks and fennel are just incredible.

Nutritional Information (amount per serving)


Serves 4   Approx time: 35   Difficulty: not too tricky


  • 4 medium-sized squid, from sustainable sources, ask your fishmonger, skinned, cleaned and prepared (tentacles removed but reserved)
  • 8 baby leeks, outer leaves trimmed back, washed
  • olive oil
  • sea salt
  • freshly ground black pepper
  • 1 bulb fennel, cut into thin wedges, herby tops reserved
  • 1 radicchio, leaves separated, washed and spun dry
  • 2 lemons, halved

For The Chorizo Dressing

  • olive oil
  • 100 g iberico chorizo sausage, chopped into small pieces
  • 1 sprig fresh rosemary, leaves picked and chopped
  • 2 cloves garlic, peeled and finely grated
  • extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 lemon, juice of


    To achieve the beautiful concertina effect, take a squid and place a large chef's knife flat inside it. Using a second knife, slice the squid across at 1cm intervals, as if you're cutting to cut it into rings. You won't be able to cut all the way because of the other knife.

    Light your barbecue or preheat a griddle pan to hot. Preheat your oven to maximum. Parboil the baby leeks for 3 minutes in a pan of boiling salted water, drain in a colander and let them steam dry. Dress them with some olive oil and a pinch of salt. Cook the leeks on the barbecue or in the griddle pan on both sides until nicely marked, then add the fennel wedges and chargrill these dry on both sides until they are also marked. Add the radicchio leaves and dry grill these on both sides to wilt them – 30 seconds on each side should do. Put the leeks fennel and radicchio into a large bowl - they might look a bit sad, but don't worry because you're going to pep them up!

    For the chorizo dressing, heat a frying pan with a couple of lugs of olive oil. Fry the chorizo until the fat renders out, add the rosemary and garlic, toss and take off the heat after 30 seconds. Add the balsamic vinegar and half the lemon juice to the pan, mix and put to one side.

    Drizzle some olive oil over each squid, sprinkle with some salt and pepper and toss well. Preheat an ovenproof pan on the hob, pour in some olive oil and toss the reserved tentacles in the oil for 1 minute. Add all 4 squid and whack the pan in the preheated oven for a few minutes or until cooked and lightly browned.

    Pour the chorizo dressing over your chargrilled veggies and add a good squeeze of lemon juice. Take the squid out of the oven. Serve each of your guests a nice pile of the dressed veggies, a concertina squid, some tentacles and half a lemon. Sprinkle over some of the reserved herby fennel tops and tuck in!

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