Warm Squid and Potato Salad Recipe

Method16 steps · about 1 hr

1. 1

   Step 1: Wash and peel the potatoes (4), then cut into quarters.

   Uses 4 potatoes · Clean water, as needed for rinsing the potatoes, onion and optional herbs/rocket

2. 2

   Step 2: Wash and peel the onion (1), then cut into strips.

   Uses 1 onion · Clean water, as needed for rinsing the potatoes, onion and optional herbs/rocket

3. 3

   Step 3: Slice the chorizo diagonally into elongated slices. Check its package cooking directions so any product requiring cooking will be cooked through before serving.

   Uses 1 chorizo sausage, suitable for slicing

4. 4

   Step 4: Clean the raw squid (3) without splashing raw seafood around the sink: remove the internal spine, innards, ink sac, eyes and beak. Pat dry, retaining bodies and edible tentacles; peel the skin if desired. Keep cold until frying. Wash and dry the optional dill and rocket separately.

   Uses 3 raw squid, bodies and edible tentacles · Dill, optional, to garnish · Rocket leaves, optional · Clean water, as needed for rinsing the potatoes, onion and optional herbs/rocket

5. 5

   Step 5: Put the quartered potatoes into their boiling water and boil until fork-tender. Drain thoroughly. For a crumblier surface, return the drained potatoes to the pot, cover and shake gently, as suggested by the author.

   Uses Only quartered potatoes, excluding peel and rinse water · Water, enough to cover the quartered potatoes for boiling

6. 6

   Step 6: Heat the 3 tbsp potato oil in a non-stick pan over medium heat. Add the drained potatoes in one layer and leave them undisturbed until their edges and undersides brown, then turn as needed. Lift the browned potatoes onto a plate.

   Uses 3 tbsp cooking oil, for browning the potatoes · Only drained fork-tender potatoes, excluding boiling water

7. 7

   Step 7: Start with a clean pan over medium heat and add the separate 2 tbsp onion/chorizo oil and drained onion strips. Fry until the onion starts to caramelise, then add the sliced chorizo and fry for 2–3 minutes, checking at 2 minutes. If the selected sausage requires cooking, continue until cooked through according to its package.

   Fry the chorizo with onions · 2 minUses 2 tbsp cooking oil, separately for the onions and chorizo · Only prepared drained onion strips, excluding peel/rinse water · Sliced chorizo

8. 8

   Step 8: Lift the cooked onion and chorizo onto a plate and keep them warm for the final mix. Leave the flavoured pan juices for frying the squid.

   Uses Cooked onion/chorizo mixture and flavoured pan oil

9. 9

   Step 9: Have the prepared squid ready beside the stove. Add the first 1 tbsp butter to the same pan over medium heat and, as soon as it sizzles, add only as many bodies as fit in one layer, up to the three supplied. Keep the tentacles for the last batch. Fry the first face for the author’s 3–4-minute guide, checking at 3 minutes for browning without burning the butter.

   First face of the squid batch · 3 minUses Only retained flavoured pan juices, excluding plated onion/chorizo · Initial 1 tbsp squid butter · Only prepared squid bodies that fit the first batch, excluding tentacles, discarded parts, herbs and any remaining bodies

10. 10

    Step 10: Turn the bodies and fry the second face for the same 3–4-minute guide, checking at 3 minutes. Brown without burning and continue until the squid is opaque and cooked through to 63°C (145°F), then lift it to a warm plate for the immediate final mix.

    Second face of the squid batch · 3 minUses First-face seared squid batch and its hot pan juices

11. 11

    Step 11: If any bodies remain, add only as much of the remaining ½ tbsp butter as needed and repeat the same first-face and second-face cooking. Cook the reserved edible tentacles in the final batch until nicely browned and fully cooked through. Keep all cooked squid warm and continue immediately; the total butter allowance remains 1½ tbsp.

    Uses Cooked first squid batch, with pan juices retained separately · Only remaining prepared squid bodies and reserved tentacles, excluding discarded parts and optional herbs · Up to remaining ½ tbsp butter, only if needed for later squid batches

12. 12

    Step 12: Use clean kitchen scissors to cut the cooked squid bodies into about 2-inch pieces, keeping the cooked tentacles whole.

    Uses Only cooked squid bodies and tentacles, excluding retained pan juices

13. 13

    Step 13: Carefully add the listed 50 ml white wine to the squid pan over medium heat. Scrape up the browned juices to make a deglazing sauce.

    Uses Only retained squid-pan juices, excluding cooked squid transferred out · 50 ml white wine, to deglaze the squid pan

14. 14

    Step 14: Return the plated onion/chorizo, browned potatoes and cut cooked squid to the pan. Toss with the glaze for 2–4 minutes, checking at 2 minutes, until everything is hot throughout and the squid remains fully cooked to 63°C (145°F). Serve promptly.

    Combine the warm salad · 2 minUses Wine-deglazed pan juices · Only plated cooked onion and chorizo, excluding pan juices retained earlier · Only lifted browned potatoes, excluding any unused potato-frying oil · Cut cooked squid bodies and tentacles

15. 15

    Step 15: Transfer to a serving dish for six and garnish with the prepared dill if using.

    Uses Completed warm squid, chorizo and potato salad · Only prepared optional dill, excluding squid, rocket, discarded parts and rinse water

16. 16

    Step 16: If using the optional rocket, mix the prepared leaves into the warm salad and dress with the optional dash of lemon juice. Serve immediately.

    Uses Plated warm salad · Only washed drained optional rocket, excluding squid, dill, discarded parts and rinse water · A dash of lemon juice, optional, to dress the rocket