Monday, 21 May 2012

Squiddy Monday

Ahhh sun! How much nicer is Brighton when the sun is shining!? When the sun is shining it's time to let go of the winter stews (this makes me very sad). As a poor teacher I always find summer harder and more expensive than winter. Winter brings the comfort of root veg and slow cooked 'cheap' meats, and summer brings lovely fish, spring lamb and the good ol' BBQ ( all this meat definitely ups the weekly food bill).
On this particular sunny day I came back from work in a summery mood. Looking in my fridge and freezer I found baby squid and chorizo. A bag of salad later and my mind was made up..

Squid with Chorizo Salad.

You will need:

roughly 100g of chorizo
3 baby squid
1 tbsp of capers (roughly chopped)
1 tbsp chopped mint
1 tbsp chopped red chilli
enough new potatoes per person ( I used jersey royals)
1 tbsp sherry vinegar
1 bag/pack of salad
Chorizo and Squid salad

  • Cook the new potatoes
  • When it's a couple of mins till potatoes are done start to fry the chorizo till crispy.
  •  When crispy remove the chorizo and immediately add the squid to the chorizo oil, then capers,, chilli and then vinegar (do not cook squid for for then a minute!).
  • Just before you take then pan off the heat chuck in the mint.
  • Put your chosen salad on a plate, chuck over the potatoes, chorizo and squid then drizzle over the pan goodness. Enjoy!

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