• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Warm Squid Zucchini Salad with Chorizo and Mint

    Fresh squid is widely available and inexpensive compared to other fish. In this recipe, it adds texture and contrast to fresh zucchini, salty chorizo, and tangy sun-dried tomatoes. Ask your fishmonger to prepare the squid for you, removing the beak and membrane but keeping the tentacles, which are delicious. If you don’t have a griddle or grill pan, you can cook the squid in a large frying pan instead. When they’re in season, use yellow zucchini if you can find them. (They look great in this salad!)


    Ingredients
    1/2
    cup
    pine nuts
    3
    zucchinis
    2 1/2
    cups
    arugula
    10
    mint leaves, roughly chopped
    4
    ounces
    chorizo, sliced diagonally
    4
    whole squid, cleaned
    1
    clove
    garlic, finely sliced
    *
    Sea salt and freshly ground black pepper
    *
    Juice of 1/2 lemon
    8
    sun dried tomatoes, sliced
    *
    extra virgin olive oil
    2
    ounces
    parmesan cheese
    Directions
    Preheat the oven to 375°F.
    Spread pine nuts on baking sheet and roast in middle oven rack 8–10 minutes until golden.
    Meanwhile, cut zucchini into wide ribbons using potato peeler. Place zucchini in large salad bowl with arugula and mint. Set aside.
    Heat grill pan or frying pan and when hot, add chorizo. Cook 4–5 minutes, turning halfway through, until chorizo caramelizes slightly at edges and releases oil. Remove chorizo from pan with slotted spoon, leaving oil in pan, and set aside.
    Slice squid in half and then into fat strips. (Strips should be large because they will curl up and shrink when cooked.) Return pan with chorizo oil to heat and when sizzling, add squid and garlic. Season with salt and pepper and cook 2-3 minutes, tossing every so often. Add lemon juice, sun-dried tomatoes, and cooked chorizo then remove from heat and stir well.
    Place ingredients in pan atop zucchini salad; dress with drizzle of olive oil and sprinkle of roasted pine nuts. Grate Parmesan over top in large flakes and season to taste. Toss salad well, garnish with additional Parmesan flakes, and serve.
    Reprinted With Permission From Healthy Speedy Suppers by Katriona MacGregor

    The base number of servings for this recipe is 4
    OK

    Categories 

    Fish

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