Squid, chorizo and tomatoes on ink toast with lemon yoghurt

Squid, chorizo and tomatoes on ink toast with lemon yoghurt

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

Pan-fried squid is brilliant for a quick meal: 2 minutes in a hot pan and it’s done. This invigorating dish has lots of zingy flavours, a spicy hit from the chorizo and contrasting textures too – just the thing for a fast, hearty lunch. Yummy! I’d even eat it for breakfast.

Ingredients

Quantity Ingredient
600g prepared squid, bodies whole, wings scored and tentacles cut individually
light olive oil, for cooking
4-6 ripe plum tomatoes, halved lengthways
2 shallots, peeled and cut into rings
2 garlic cloves, peeled and finely sliced
1 teaspoon thyme leaves
180g cooking chorizo, cut into 12 slices
200g tinned tomatoes

Lemon yoghurt

Quantity Ingredient
200ml thick greek yoghurt
1 lemon, finely zested and juiced
cornish sea salt
freshly ground black pepper

To serve

Quantity Ingredient
4 slices Squid ink bread
or 4 slices good-quality rustic bread
1 lemon, cut into wedges

Method

  1. Heat a large frying pan over a medium heat and add a drizzle of olive oil. When hot, add the plum tomatoes cut side down, season with salt and pepper and cook for 3 minutes. Turn the tomatoes over and add the shallots, garlic, thyme and chorizo to the pan. Reduce the heat to low and sweat for about 3 minutes.
  2. Meanwhile, briefly blitz the tinned tomatoes in a blender to a pulp. Tip into the pan, bring to a simmer and cook gently until the fresh plum tomatoes start to collapse, but still hold their shape. Using a slotted spoon, remove these from the pan and set aside on a plate. Continue to simmer the sauce until it is thick.
  3. For the lemon yoghurt, in a bowl, mix the thick yoghurt with the lemon zest and 1 tablespoon of lemon juice. Season with salt and pepper to taste and put to one side.
  4. Toast the slices of bread; keep warm.
  5. Set a large non-stick frying pan over a medium-high heat and add a drizzle of oil. Season the squid with salt and plenty of pepper. When the pan is hot, add the squid and spread it out to ensure all the pieces are in contact with the pan. Cook for 1 minute, turn it over, count to 20, then remove from the pan.
  6. Place a piece of toast on each warm plate and add 2 or 3 plum tomato halves. Spoon on the chorizo and tomato sauce and share the squid between the plates. Serve a dollop of the lemon yoghurt and a wedge of lemon on the side.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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