Rick Stein's Spain: 140 new recipes inspired by my journey off the beaten track by Rick Stein

Author:Rick Stein [Stein, Rick]
Language: eng
Format: epub
ISBN: 9781849901352
Publisher: Ebury Publishing
Published: 2011-10-30T23:00:00+00:00

2 fat garlic cloves

1 tbsp chopped flat-leaf parsley

4–5 tbsp olive oil

500g cleaned small squid, with pouches ideally 7–8cm long

200g Slow-cooked onion confit

Sea salt flakes

Lemon wedges, to serve (optional)

Put the garlic cloves onto a board, sprinkle with ½ teaspoon of sea salt flakes and crush into a smooth paste under the blade of a large cook’s knife. Scrape the paste into a bowl, add half the parsley, 3 tablespoons of the olive oil and the prepared squid and mix together well, getting some of the mixture down inside the pouches. Cover and refrigerate for at least 1 hour.

Shortly before you are ready to cook, spoon the onion confit into a pan and season to taste with salt. Warm through over a gentle heat until piping hot.

Heat 1 tablespoon of the olive oil in a large frying pan, add half the squid pouches, season with a little more salt and leave them to caramelize on one side for 1 minute. Turn them over, season lightly once more and cook for another minute, then spoon onto a plate. Repeat with the remaining squid pouches. Add a little more oil to the frying pan, if necessary, and the tentacles, season with salt and stir-fry for 1 minute. Remove from the pan and stuff the tentacles inside the pouches.

Spoon onion confit into the centre of 4 medium-sized plates and arrange the squid on top. Scatter with the remaining parsley and serve straight away.

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