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Griddled Fresh Squid with Chorizo, Sauté Potato, Cherry Tomato, Watercress, and Orange and Saffron Dressing
Rare Recipe from Sean Gerrard, The Castle Hotel, Llandovery
The food at The Castle, like the place itself, is honest and robust, with a keen emphasis on helping Welsh producers and the planet by keeping things local. The menus are inspired by tradition, created with imagination to appeal to the most ardent fans of modern food.
Griddled Fresh Squid with Chorizo, Sauté Potato, Cherry Tomato, Watercress, and Orange and Saffron Dressing
INGREDIENTS
- 2 x 150g squid (tubes cleaned and kept whole, with tentacles)
- Sea salt and freshly ground black pepper
- Chilli flakes
- Olive oil
- 1 bunch of watercress
- 4 new potatoes (cooked)
- 100g chorizo (we use Trealy Farm, sliced into
5mm rings) - 4 cherry tomatoes
- Half pint of orange juice
- Pinch of saffron
- 75g sugar
METHOD
- For the dressing
Put the orange juice, saffron, and sugar into a saucepan, gently bringing them to the boil without stirring. When the dressing coats the back of a spoon it is ready. This should take approximately 12- 15 minutes. - For the squid
Cut the tube along its length to create one large, flat piece. Lightly score the inside in a criss-cross pattern, but do not cut right through. Cut each squid into three equal pieces and thoroughly dry. - For the salad
Start by heating olive oil in a frying pan.
Take the chorizo and sauté it for about a minute to release the lovely saffron oil and then add the tomatoes until they blister a little. After approximately 2 minutes, remove the chorizo and tomato and keep warm until ready to serve. Use the oil from the chorizo pan and sauté the potatoes gently without them breaking until golden brown, then remove them from the pan and keep warm along with the chorizo and tomato. - To assemble
Place a griddle pan on a high heat.
Coat the squid and tentacles with oil and chilli flakes and season with salt and freshly ground black pepper. Place onto the hot griddle pan and turn them over after one minute, or when they curl, then take them off the heat.
In a bowl, put the watercress, the chorizo, tomato, potato and any chorizo juices together and mix them lightly. Then place the salad onto the middle of a plate. - To serve
Place the squid on the salad and dress the dish with the orange saffron dressing.