This is a recipe inspiration my girlfriend and I got from a Spanish Tapas restaurant we ate at when we were visiting and living in London this past fall. It has been 8 months since we first had the dish, so I don’t remember the exact details of what was in it. But ever since that first bite, we decided we need to make our own version, and the result quickly became a staple in our recipe rotation. It was especially made possible by the amazing seafood markets London had to offer, as well as the biggest Whole Foods I have ever seen in my life being conveniently located just 2 stops away from us on the Underground or Tube (otherwise known as the subway in America). Seriously, this Whole Foods was 3 stories! It was amazing!
But I digress. Back to the recipe!
If you have never had baby squid before (you may know it by its other name, calamari) then you HAVE to try it. It’s actually less fishy then most seafood, and has a nice, chewy texture to it. I say “nice, chewy” because I like the texture personally, but I am sure there are a few people out there who won’t appreciate the texture as much as I do.
Also, the coolest part about squid is that as you cook it the tentacles lose their moisture and shrink up. You can literally see each tentacle moving and curling in the pan right before your eyes and it almost looks like the squid are alive. Again, you may find this part of the cooking a little creepy, but I happen to love it. Even if you are pretty sure you are going to hate this recipe, this part alone is worth cooking squid at least once. It’s just one of those things you have to see before you die. I promise.
This is now turning into the longest recipe post we have ever had on our website, but I did that on purpose, because this recipe isn’t really a recipe at all. It is so easy it only requires 2 ingredients! The squid and chorizo cooked in their own juices!
1-2 lbs Baby Squid
1 Chorizo Sausage
***It may seem like a lot of squid when you are buying it, but remember, they will shrink a lot. If you get larger pieces from the top portion of the squid (the side away from the tentacles), you should slice them up before you cook them. The slices will end up looking like the calamari rings that you typically see in fried calamari. For the chorizo, a little bit goes a long way. We’re not looking to overpower the delicate seafood taste, just add a bit of fattiness and spice to the finished product.
2) While the squid are cooking on the stove, chop up your chorizo sausage into small cubes. Don’t forget to look over at the squid and watch as they shrink up and (appear to) crawl around the pan.
3) Once the squid are close to fully cooked, drain the excess liquid and place them in a bowl off to the side to be used later.
4) Now place the chorizo in the original sauté pan and cook for about 5-10 minutes, or until you have a nice layer of liquid fat coating the pan.
5) Add the squid back into the pan with chorizo and let them cook together for an additional 1-2 minutes mixing together just enough to coat the squid with the cooked fat of the chorizo.
The end result should have the delicate taste that accompanies most seafood but a butteriness (definitely not a word) from the chorizo that elevates it to a new level. Enjoy!