Calamari casserole with green chilli romesco

Name: Calamari casserole with green chilli romesco
Yield: 4
Ingredients: 275g chorizo; 1 red onion, finely chopped; 2 garlic cloves, finely chopped; 1 tsp hot paprika; 2.00 tsp smoked paprika; 500g baby chat potatoes; 250g cherry tomatoes, halved; 1/4 bunch flat-leaf parsley, roughly chopped; 1.2kg fresh calamari, cleaned, tubes cut into rings, tentacles left intact; 250g piquillo peppers; 1l chicken stock; 8 long green chillies, seeds removed, chopped; 2 garlic cloves, crushed; 55g almond; 35g thick slice sourdough bread, crust removed, toasted, torn into pieces; 1 tsp dried chilli flakes (optional); 1/2 bunch flat-leaf parsley, leaves picked, finely chopped; 1/4 bunch dill, sprigs picked, finely chopped; Finely grated zest plus juice of 1 lemon; 20.00 ml sherry vinegar; 310ml olive oil; Mixed baby herbs, to serve

Rate now

https://healthimprovements.info/recipes/calamari-casserole-green-chilli-romesco/9tseu4by — Calamari casserole with green chilli romesco

Jump to recipe

by Matt Moran

Chef and delicious. Produce Awards judge

Jul 26, 2019

Who said seafood is just for summer? This hearty winter warmer will have you looking at squid in a whole new light.

2 (275g) mild chorizo, casings removed, finely chopped
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 tsp hot paprika
1 tsp smoked paprika
500g baby chat potatoes
250g cherry tomatoes, halved
1/4 bunch flat-leaf parsley, roughly chopped
1.2kg fresh calamari, cleaned, tubes cut into rings, tentacles left intact
2 (250g) piquillo peppers (from selected grocers), chopped
4 cups (1L) chicken stock

Green chilli and lemon romesco

8 long green chillies, seeds removed, chopped
2 garlic cloves, crushed
1/3 cup (55g) whole blanched almonds, roasted
35g thick slice sourdough bread, crust removed, toasted, torn into pieces
1 tsp dried chilli flakes (optional)
1/2 bunch flat-leaf parsley, leaves picked, finely chopped
1/4 bunch dill, sprigs picked, finely chopped
1 tsp smoked paprika
Finely grated zest plus juice of 1 lemon
1 tbs sherry vinegar
1 1/4 cup (310ml) extra virgin olive oil
Mixed baby herbs, to serve

Method

1.

For the romesco, place fresh chilli in a nonstick frypan over high heat. Cook, turning, for 6-8 minutes or until charred. Set aside to cool completely. Place garlic, almonds, sourdough and chilli flakes, if using, in a food processor and whiz to a paste. Add roasted fresh chilli, parsley, dill, paprika, lemon zest and juice and a pinch each of salt flakes and freshly ground black pepper, and whiz until smooth. With the motor running, add the vinegar and oil in a steady stream until well combined. Transfer to a serving bowl and set aside until needed.
2.

Heat a large frypan with a lid over medium heat. Add the chorizo and cook, stirring, for 5 minutes or until golden. Add the onion and garlic, and cook, stirring, for 5 minutes or until softened. Stir in smoked and hot paprika, cook for 1 minute, then add potatoes and tomato. Cover and simmer for 10 minutes or until tomato is collapsed. Stir through parsley, add calamari rings, tentacles and piquillo pepper. Cover with chicken stock, making sure calamari is nestled well into the juices. Re-cover and and simmer for 1 hour 15 minutes (add a a splash of stock if casserole begins to dry out) or until calamari is tender (you should be able to cut it with a spoon) and potatoes are cooked through.
3.

Gently press potatoes with a fork to partly crush. Serve calamari casserole with the romesco and mixed baby herbs.