Roasted Concertina Squid with Grilled Leeks and a Warm Chorizo Dressing

I think this is a great, robust, spicy, exciting dish. The flavors from the chorizo dressing along with the grilled leeks and fennel are just incredible.

TOTAL TIME: 30 min
Prep: --
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 4 medium-sized squid, skinned, cleaned and prepared (tentacles removed but reserved)
  • 8 baby leeks, outer leaves trimmed back, washed
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 1 bulb fennel, cut into thin wedges, herby tops reserved
  • 1 radicchio, leaves separated, washed and spun dry
  • 2 lemons, halved
  • FOR THE CHORIZO DRESSING:
    • 3 tablespoons balsamic vinegar
    • 1 lemon, juiced
    • Sea salt and freshly ground black pepper
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    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.

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

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

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

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

    Pour the chorizo dressing over your chargrilled veggies and add a good squeeze of lemon juice. Take the squid out of the oven. Serve each of your guests a nice pile of the dressed veggies, a concertina squid, some tentacles and half a lemon. Sprinkle over some of the reserved herby fennel tops and tuck in!

    "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    5

    Newest Ratings and Reviews

    Read all 1 reviews

    • on May 12, 2012

      Flag

      Love squid and this recipe is great. I did not use fennel as I do not like it but the leeks were terrific. We sure miss Jamie on FN of Cooking channels!

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Carnival Eats

    Get Cooking Channel on your TV.