Rick Stein: The Road to Mexico (TV Tie in) by Rick Stein

Author:Rick Stein
Language: eng
Format: epub, azw3
ISBN: 9781473530690
Publisher: Ebury Publishing
Published: 2017-10-19T06:00:00+00:00

Butterflied Grilled Bass with Green & Red Salsas

SIR FRANCIS SQUID WITH ALMONDS, GUAJILLO CHILLI & POTATOES

Carlos Acosta was one of the most congenial chefs I met on my whole journey and La Pigua, named after a local langoustine-like crustacean, is a very good seafood restaurant in Campeche where he cooks. This seaport on the Gulf coast of the Yucatán was historically plagued by pirates, many of them English, and according to the Spanish one of them was named Francis Drake. The owner of La Pigua has named a few of his dishes after the pirates – Sir Francis squid, spaghetti Blackbeard and Lorencillo shrimp salad. Sir Francis squid also appears as Sir Francis octopus, which is what I had on the day, but I like to use our fresh local squid, which is wonderful with the flavours of guajillo chilli, garlic and lime juice. I’m sure Carlos won’t mind that I have turned what was a main course into what’s almost a tapas. He’s that sort of a man, very skilful but understated.

SERVES FOUR AS A STARTER

2 tbsp olive oil

350g squid (prepared weight), cut into rings

¼ tsp salt

20 turns black peppermill

20g almonds, skin on, chopped

4 new potatoes (about 300g), freshly boiled and sliced thickly

1 dried guajillo chilli, seeds shaken out, sliced into rings

½ tsp sweet paprika

1 clove garlic, thinly sliced

125ml Shellfish stock (here)

Juice of ½ lime

A few sprigs of coriander

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