Roasted Concertina Squid with Grilled Leeks and a Warm Chorizo Dressing

Name: Roasted Concertina Squid with Grilled Leeks and a Warm Chorizo Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 8 baby leeks, outer leaves trimmed back, washed; 3 Tbsps balsamic vinegar; 113 grams chorizo sausage, chopped into small pieces; 1 bulb fennel, cut into thin wedges, herby tops reserved; 1 sprig fresh rosemary, leaves picked and chopped; 2 cloves garlic, peeled and finely grated; 1 lemon, juiced; 2 lemons, halved; 4 servings Olive oil; 1 radicchio, leaves separated, washed and spun dry; 4 servings Sea salt and freshly ground black pepper; 4 mediums squid, skinned, cleaned and prepared (tentacles removed but reserved)

Roasted Concertina Squid with Grilled Leeks and a Warm Chorizo Dressing might be just the side dish you are searching for. This gluten free, dairy free, and primal recipe serves 4. One serving contains 445 calories, 9g of protein, and 39g of fat. It will be a hit at your The Fourth Of July event. If you have radicchio, olive oil, juice of lemon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

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 into 1/4-inch slices, as if you're cutting it into rings. You won't be able to cut all the way because of the other knife.

Ingredients you will need

Squid

Equipment you will use

Knife

Light your barbecue or preheat a griddle pan to hot. Preheat your oven to maximum.

Equipment you will use

Frying Pan

Oven

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 and pepper. 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.

Ingredients you will need

Salt And Pepper

Baby Leeks

Olive Oil

Fennel

Leek

Water

Equipment you will use

Colander

Frying Pan

Add the radicchio leaves and dry grill these on both sides to wilt them - 30 seconds on each side should do.

Ingredients you will need

Radicchio

Equipment you will use

Grill

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!

Ingredients you will need

Radicchio

Fennel

Leek

Equipment you will use

Bowl

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.

Ingredients you will need

Olive Oil

Rosemary

Chorizo

Garlic

Equipment you will use

Frying Pan

Add the balsamic vinegar and half the lemon juice to the pan, mix and put to 1 side.

Ingredients you will need

Balsamic Vinegar

Lemon Juice

Equipment you will use

Frying Pan

Drizzle some olive oil over each squid, sprinkle with salt and pepper and toss well. Preheat an ovenproof pan on the stove top, pour in some olive oil and toss the reserved tentacles in the oil for 1 minute.

Ingredients you will need

Salt And Pepper

Olive Oil

Squid

Cooking Oil

Equipment you will use

Stove

Frying Pan

Add all 4 squid and whack the pan in the preheated oven for a few minutes or until cooked and lightly browned.

Ingredients you will need

Squid

Equipment you will use

Oven

Frying Pan

Pour the chorizo dressing over your chargrilled veggies and add a good squeeze of lemon juice. Take the squid out of the oven.

Ingredients you will need

Lemon Juice

Chorizo

Squid

Equipment you will use

Oven

Serve each of your guests a nice pile of the dressed veggies, a concertina squid, some tentacles and half a lemon.

Ingredients you will need

Lemon

Squid

Sprinkle over some of the reserved herby fennel tops and tuck in!

Ingredients you will need

Fennel

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