SEAFOOD

Crispy Calamari with Lemon, Parsley and Chorizo rice

A gorgeous Calamari recipe from Mike Corbin, head chef at The Metropole Hotel…

Serves 4

You will need

  • Squid tubes 400g
  • Chorizo 100g, finely diced
  • Red onion 1, finely diced
  • Parsley 3 sprigs, chopped
  • Green pepper 1, finely diced
  • Long grain rice 250g
  • Panko breadcrumbs
  • Smoked paprika 1 tsp
  • Lemons 2
  • Sherry vinegar
  • Plain flour 1 cup, seasoned
  • Eggs 4
  • Olive oil
  • Chicken stock for cooking

Method

  1. Rinse the calamari under cold water and dry with kitchen towel.
  2. Put the flour into a mixing bowl. Whisk the eggs in a second bowl and put the breadcrumbs into a third bowl. Cut the squid into pieces and lightly flour it, then coat in the egg mixture and coat in the breadcrumbs. Place onto a dry tray.
  3. Pre-heat the frying oil to 180°c.
  4. Cook the rice in a little chicken stock, drain and set aside.
  5. Fry the onion in some olive oil and when it starts to soften add the green pepper, chorizo and paprika. Sweat for 2-3 minutes then add the rice and parsley, a tiny splash of vinegar and a squeeze of lemon juice. Season to taste.
  6. Fry the calamari for approximately 1 minute until golden. Remove excess oil by placing it on kitchen towel.
  7. Serve the calamari on a bed of rice with a fresh salad and a lemon wedge.

 

Chilli Squid with Peanut salad and Coconut yoghurt

Tom Brown, head chef at Outlaw’s, shares his Asian inspired chilli squid recipe

Serves 4

You will need

For the squid marinade:

  • Red chillies 2, deseeded
  • Ginger 50g, peeled
  • Garlic cloves 3, peeled
  • Fish sauce 3 tbsp
  • Light rapeseed oil 40ml
  • Fresh squid 500g, cleaned

For the peanut salad:

  • Mange tout 100g, finely sliced
  • Bean sprouts 100g
  • Red onion ½, finely sliced
  • Roasted and salted peanuts 50g
  • Fresh coriander 5g, chopped

For the coconut yoghurt:

  • Greek yoghurt 100g
  • Thick coconut milk 50g
  • Pinch of salt to taste

Method

  1. At least an hour before serving, take the squid hood and tentacles and slice finely in lengths of roughly 5cm. Place into a large, lidded container in the fridge.
  2. Blend the rest of the marinade ingredients on medium speed for 1-2 minutes. Pour the marinade over the squid, cover and leave for return to the fridge for at least ½ hour.
  3. Prepare the coconut yoghurt by mixing the greek yoghurt, coconut milk and a pinch of salt together in a bowl, then pass through a sieve into a separate bowl.
  4. Add the salad ingredients to a large bowl and set aside. Take the squid out of the fridge, pour away the marinade and set aside. Heat a frying pan with a drizzle of rapeseed oil until searing hot, cook the squid for 20-30 seconds until opaque.
  5. Take the frying pan off the heat and add the squid to the bowl of salad, then toss together. Spoon the coconut yoghurt on top and serve immediately.