Squid and chorizo with brussel tops
January 26, 2010
This, I believe, may be one of my slightly odder recipe reinterpretations. I know there are many dishes out there that combine squid and chorizo – it seems to be a very of-the-moment combination – but for some reason, last night, I decided the one thing in my fridge that would go perfectly with it was a crunchy bunch of brussel tops.
My assumption was based on a Hugh Fearnley-Wittingstall recipe I’ve made once or twice, involving a cheat’s home-made chorizo, clams and purple sprouting broccoli. I didn’t have the clams or sprouting broccoli, and my chorizo was shop-bought, but, I thought, the basic concept should still stand.
The brussel tops were thinly shredded and steamed for a few minutes, until cooked but still with a bite. Meanwhile, I quickly browned some chopped chorizo, and added a sliced clove of garlic, plus a pinch of ground fennel seeds and paprika. Then, once it was all lovely and fragrant, I added the squid, and cooked for barely a minute or so. Some chopped parsley, a squeeze of lemon and a little seasoning of salt and pepper, and it was ready to spoon over the cooked brussel tops.
It may seem an unlikely combination, but the sweetness of the greens and the squid was a perfect foil to the full-flavoured smokiness of the chorizo. A hearty yet healthy winter supper, I reckon.