This might be a little early, but I just had to share this absolutely delicious squid and chorizo dish, perfect for summer time at home. We’d never cooked squid at home before this recipe, but after finding a mass of prepped squid at the supermarket in the reduced aisle, we just had to take the plunge (don’t worry, we froze the squid).
As I’m pregnant I’m not allowed shellfish which has been rather difficult as I love prawns and crab, but squid being seafood is aye-ok.
This fun summery dish is the perfect starter for those wanting to experiment at home with cooking squid, and is really easy once all the prep is done. So thank you Jamie Oliver for giving us the confidence to cook out of the ordinary at home.
4 spring onions
100g baby spinach
1 bunch of fresh mint
1 mug (300g) couscous (we made up 180g as we know this makes a lot of coucous for us)
Chorizo & Squid
400g baby squid, gutted and cleaned
80g cured chorizo sausage (this will be cooked through so fine for pregnant mums)
2 mix-coloured peppers
1 tbsp runny honey
sherry vinegar (we used white wine vinegar)
2 cloves of garlic (we used this Very Lazy chopped garlic – 2 tsp)
8-10 black olives(we used green!)
50g feta cheese
1 heaped tsp harissa
4 tbsp fat-free natural yoghurt
Blitz the trimmed spring onions in a food processor with the spinach, most of the top leafy half of the mint and a pinch of salt and pepper, until finely chopped. Remove the blade, stir in the couscous and two equal measures of boiling water. Leave inside the processor with the lid on.
Cut open the squid tubes and lightly score the inside of each with crisscrosses, then slice into 1cm wide lengths. Roughly chop up the legs.
Slice the chorizo and put into the pan with two tablespoons of oil.
Deseed, slice and add the peppers, then about four minutes later add the squid, honey and a splash of vinegar. Squash the unpeeled garlic (or the spoons of chopped garlic), and add to the pan with the olives and stir for a few minutes.
Fluff the couscous and mix with the juice of 1/2 lemon, then tip onto a platter/on plates. Spoon the squid, peppers and chorizo over the couscous. Crumble the feta over the top and sprinkle the remaining mint leaves.
In a small bowl, ripple the harissa through the yoghurt and serve everything together with lemon wedges on the side.
Would you cook squid at home? If so, what’s your favourite recipe?
^^how pretty does the harissa look in yoghurt! And so yummy!!^^
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