seafood

roasted concertina squid with grilled leeks and a warm chorizo dressing

method

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

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 glugs 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!

• from Jamie at Home

ingredients

• 4 medium-sized squid, skinned, cleaned and prepared (tentacles removed but reserved)
• 8 baby leeks, outer leaves trimmed back, washed
• olive oil
• sea salt and freshly ground black pepper
• 1 bulb of 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
• 100g chorizo sausage, chopped into small pieces
• a sprig of fresh rosemary, leaves picked and chopped
• 2 cloves of garlic, peeled and finely grated
• extra virgin olive oil
• 3 tablespoons balsamic vinegar
• juice of 1 lemon

share this page

daily recipe rss

new recipe rss

tried this recipe or a similar one? share your tips...

1. by Dani Fagan on Tue 31 Jan 2012 @ 17:42

I was half working, half listening to your show I love to do this with cookery programs as I can absorb whats going on without sitting infront of the TV straight up! I made a version of this recipe, I found I prefer to fry the squid tentacles abut twice as long as the bodies, so theyre not jibbly and crisp up in the chorizo oil...I used garlic oil to fry it up in, and also added button mushrooms to the mix, using the whole thing as a hot dressing for the leaves, cucumber, spring onion and corriander... - check my version here: http://icanlikeit.com/baby-squid-chorizo-salad/<br /> <br /> Thanks for the constant inspiration Jamie xx

2. by seirah nyirenda on Wed 02 Nov 2011 @ 11:50

hai. I love your recipes and i enjoy preparing the for my clients and my family and friends. Am a chef too from zambia.i hope to share new recipes with you. Take care

3. by Jamie on Wed 21 Sep 2011 @ 18:38

one of my favorite grilled dishes. i also used some herbs i had in the garden, mint, rosemary and a little parsley. thanks.

4. by Mark on Fri 15 Jul 2011 @ 12:34

So excited to try this... but now discovering it's practically impossible to find Radicchio or even Endives/Chickory here in Johannesburg (in winter!) and, worse still, the red cabbage I bought at market this morning is NOT ANYTHING like Radicchio (spot the learner chef, good thing I checked ;) <br /> Trying to find a chewy, slightly sour, leafy veg, so have decided I'm going to substitute with Swiss Chard... boiled for 3 mins first... then perhaps seared on the grill. Fingers crossed.

5. by Jonathas on Sun 21 Jun 2009 @ 20:58

I've just made it. I suggest some fish filet cooked with the concertina in the oven. Dress the fish with lemon, salt, fennel, rosemary and olive oil. Just great!

leave comments

related recipes

barbecued scallops
A seafood delight fresh from the outdoor grill. Put your lentils in a saucepan, add the garlic and...
Read more

oysters with chilli, ginger and rice wine vinegar
Oysters are funny old things. Now they’re considered a decadent aphrodisiac, when only 100 years ago...
Read more

videos