Gastro camp cooking – squid + chorizo with rice, beetroot + apple

These ingredients travel well on expedition. Although, if the squid is to be served ocean fresh*, you’ll have to drop a line one evening.

Catching squid, the hero of this wonderfully healthy recipe, is probably the easiest part of its making. In the evenings, when the Scottish Hebridean Seas have warmed by summer’s end, squid come to shallow coastal waters itching to leap on the griddle – click here to see the technique for catching squid.

The remaining recipe items pack, travel and last well for expedition. However, to truly make this dish taste of the shores from which the squid is caught, the salad leaves can be replaced with samphire, seaweed or wild ransoms garlic leaves.

Serves 4 to 6 people

Ingredients

– Six cleaned squid tubes cut into strips
– 2 × 150g air dried chorizo, thinly sliced on an angle
– 2 x peeled green apple + thinly shredded
– 400g beetroot, peeled + shredded
Salad leaves (or samphire / wild garlic / seaweed) to serve

– 2 garlic cloves, crushed
– 1 tsp. finely grated lemon rind
– 1 tsp. lemon juice
– 1 tsp. sherry vinegar
– 1 tsp. extra-virgin olive oil
– 2 tsp. honey
– 1/2 tsp. fennel seeds, crushed
– Half tsp. of smoked paprika
– Sea salt and cracked black pepper

– 300g short grain brown rice

Method

1. Place the rice and 750ml water in saucepan and bring to boil. Reduce heat to low, cover with a lid and cook for 20 mins or until tender. Set aside, covered, for 5 mins

2. While the rice is cooking, place the garlic, lemon rind, fennel seeds, squid, salt and pepper in a bowl and combine. Set aside

3. Place the honey, paprika, lemon juice and vinegar in a medium bowl, add the beetroot and toss to coat. Set-aside

4. Heat a large, non-stick frying pan over a high heat and cook half the squid for three minutes or until lightly chard. Set aside and repeat with the remaining squid

5. Add the oil and chorizo to the pan and cook, turning, for four minutes or until golden and crisp

6. Placed the rice, squid and chorizo in a large bowl and toss to combine. Divide between plates and top with the beetroot, apple and salad leaves to serve

Other squid and chorizo recipes:
Tender summer squid with chorizo + aioli
– Squid, chickpea + chorizo salad

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* The term fresh fish is of course relative. On the high-street, at supermarkets and in city restaurants fresh fish really means days old so, when patiently waiting for your number to be called at the fish-counter, be ready to ausk where your fish is from and how many days ago it was likely caught. Supermarkets invent terms to suit their needs and, as a discerning consumer, it really is your right to challenge nonsense. At Octane we have therefore made a new, differentiated and entirely transparent definition – Ocean-fresh. Simply put, it means caught and eaten same-day.

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