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st. patrick's day
2005 | 2001

richard corrigan
   


Baby Squid with Chorizo, Feta and Mussel Broth
Chef Richard Corrigan of Lindsay House – London, UK
Adapted by StarChefs

Yield: 4 Servings

Ingredients:
  • 10 ounces baby squid with tentacles
  • 3 ½ ounces picante chorizo
  • 1 bottle white wine
  • 7 ounces feta cheese
  • 3 ½ ounces fresh dill chopped


  • Leaves of 1 large bunch of Italian (flat leaf) parsley
  • 8 ounces unsalted butter
  • Leaves of 1 large bunch of curly parsley
  • 5 cloves of garlic, chopped
  • 1 large red pepper
  • 1 pound mussels, cleaned, beards removed
  • 1 large shallot
  • Extra virgin olive oil

Method:

Prepare squid by removing spine, head and beak. Wash thoroughly under cold, running water and leave to drain.

In a medium saucepan, poach chorizo in 2 ½ cups white wine. Remove from heat and leave to cool in the liquor. Remove chorizo; peel and dice into 1/8-inch cubes. In a medium bowl, mix feta cheese, dill and chorizo and spoon into a piping bag. Hold mixture at room temperature.

Cook Italian parsley in boiling water for 3 minutes. Drain and place in blender with softened butter, with the chopped garlic into the blender. Process until the butter turns green and the parsley and garlic are completely pureed. Chop the curly parsley very finely. Place in a mixing bowl and combine with pureed parsley. Put the parsley butter into a container and refrigerate.

Pre-heat over to 400°F. Season red pepper with a little olive oil, salt and pepper. Place on a small roasting pan and set in oven until the skin comes away from the flesh, about 10 minutes. Put pepper in a small container and cover with plastic wrap. Leave for 10 minutes. Peel, seed and dice the pepper into 1/2–inch pieces. Set aside.

Pipe chorizo and feta mix into squid about 1/3 full so as to allow for shrinking when cooking.

Heat a large, heavy-gauge pan. Add cleaned mussels and the rest of the white wine. Cover with lid and leave to cook for 1 ½ minutes on full heat. Remove from heat and drain mussel juices through a fine cloth.

Heat a large, non-stick pan over high flame with a little olive oil. Cook stuffed squid until they have stopped shrinking. Add tentacles and sauté for an additional 30 seconds. Take out stuffed squid and tentacles from pan and set aside. Add a little of the mussel juice to pan. Bring to boil and whisk in parsley butter until a smooth sauce forms.

To serve:
Spoon a small portion of diced pepper into a bowl. Place the squid and tentacles on top and lightly drizzle with olive oil. Serve immediately.


 


 Published: April 2004
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