Pulled from the wine-addled murky recesses of what’s left of my memory of a José Pizarro squid dish made into a mega tasty dinner.
I used a bag of frozen cleaned squid I had (panic🤔) bought during the first week of lockdown (not normal behaviour) and wasn’t expecting much but this was a seriously great and tasty combo and the Tesco squid worked fine! A hot salad/tapas.
For 2:
2 Romano peppers
1 decent sized onion
300g new potatoes
300g small cleaned squid
Olive oil
1tsp Aleppo chilli flakes
1 clove garlic, crushed
30ml sherry vinegar
1tbsp fresh thyme leaves
1 small bunch parsley
2 handfuls spicy salad leaves
Heat the oven to 180, cut the peppers in half lengthways, scoop out the seeds and membrane, drizzle with oil and seasoning and roast for approx 30 minutes while you get on with the rest.
Thinly slice the onion, heat 3tbsp olive oil in a lidded casserole and cook the onion over a low heat, covered, for 20-30 minutes til dark golden, stirring occasionally.
Cook the potatoes in salted water til just tender, drain and leave to steam dry. Heat 1tbsp oil in a large frying pan, slice the potatoes into thick coins and fry them for a few minutes on each side to brown.
Cut the squid into rings and trim the tentacles then dry on kitchen paper, and roughly chop the parsley.
Tip the potatoes onto a plate and keep warm then turn the heat right up under the frying pan, add a dash more oil, thrown in the squid and season with the chilli and salt.
After 60 seconds add the garlic, toss and cook for a further 30 seconds then tip in the vinegar and thyme and shake the pan to deglaze.
Remove from the heat, add the potatoes, onion and parsley, toss together and check the seasoning.
Lay the peppers and leaves on a platter and pile on the squid. Serve with egg yolk sauce from recipe 32, or any aioli.
