January 13, 2013 by Joanne T Ferguson
Based on my WONDERFUL first experience with Squidalicious Stir Fry https://whatsonthelist.wordpress.com/2013/01/04/943/, I ventured to see if I had put any other Squid dishes “on the list”! Low and behold, I had! 😉
I “clipped and snipped” (See You Raise Me Up Almond Cupcakes — using a Dilmah Recipe https://whatsonthelist.wordpress.com/2013/01/11/amore-almond-cupcakes-using-a-dilmah-recipe/) this Sauteed Squid with Chorizo Salad recipe featured in Woman’s Day Magazine highlighting Catalonia as part of RICK STEIN’S Mediterranean. If it was “clipped and snipped”, you now know it was placed on “the list”; hoping one day I would do! 🙂
Today is the day I present my “slightly adapted” Catalonia Cousin to Squidalicious Stir Fry inspired by Rick Stein recipe! WHOO HOO!
Did you know, Catalonia is an autonomous community of Spain? It has the “official” status of a nationality.
100 grams dried chickpeas, soaked overnight
250 grams prepared medium-sized squid
150 grams chorizo sausage, cut across into thin slices
8 cherry tomatoes, halved
1 1/2 tablespoons lemon juice
5 tablespoons olive oil
1 red chilli, seeded and thinly sliced across
2 garlic cloves, mince
1 tablespoon Chinese garlic chives*
2 tablespoons Chinese onion chives*
1/2 bunch Chinese red lettuce**, finely sliced
salt and pepper to taste
1. Drain chickpeas in a pan; cover with fresh water. Simmer until skins begin to crack and are tender. (About 40 minutes) Add one teaspoon of salt to the pan 5 minutes before end of cooking time. Drain and cool.
2.Prepare squid (per Squid Stir Fry recipe found on Poh’s Kitchen http://www.abc.net.au/tv/pohskitchen/stories/s3035109.htm )
3. Stir tomatoes with chickpeas, lemon juice, 4 tablespoons olive oil, chilli, garlic, Chinese red lettuce, salt and pepper to taste; Toss salad.
4. Heat large fry pan, then add 4 tablespoons oil; saute chorizo slices about 4 minutes or until lightly grilled looking in color. Remove from pan.
5. Add squid and cook until curled (about 30 seconds); turn then over for another 30 second until lightly golden brown; Season with salt and pepper.
6. Assemble salad on plate, top with squid and chorizo and enjoy! 🙂
Follow Up Note:
I like to use up what is on hand; feel free to substitute the greens.
NOTE: By now you “may” know that I like combining cuisines; introducing various foods to each other. In this Catalonia Cousin to Squidalicious Stir Fry – A Rick Stein Inspired Recipe, I included not only Chinese chives and Chinese garlic chives and Chinese garlic onion chives, but really enjoyed adding Chinese purple lettuce too!
Live and learn with each recipe, the “slightly” purple color you see on the squid is from the Chinese lettuce, but the overall dish IS delicious AND healthy! 😉
Photo Source: Kalagagas – Greek Food and Beyond
Today, I have introduced Mr. Asia to Mr Europe again too:) 😉 (see reference Vive la France Prawn Croissant https://whatsonthelist.wordpress.com/2013/01/08/vive-la-france-prawn-croissant/)
So, if you could be a Food Ambassador for a day, what country would you pick?