Skip to main content

Roasted Squid With Chorizo and Pimentón + La Marea Albariño 2017


After I. Brand & Family Winery donated this wine to a fundraising dinner I hosted earlier this month, I picked up another bottle to pair for the August #WinePW Crisp White Wines from Spain and Portugal event. 

La Marea, made by Ian Brand of I. Brand & Family Winery and  Le P’tit Paysan, focuses on single vineyard Spanish varietals that are “rooted in the sea, the soil and the sea air” such as Albariño, Grenache (Garnacha), and Mourvèdre (Monastrell). This particular wine was made with grapes from the Kristy Vineyard whose soil has a high percentage of limestone which lends the resulting wine a bright acidity.

This Albariño is aromatic and crisp with a plethora of stone fruit and citrus notes. It was a great match with my Caprese Salad with Purslane Pesto and the Braising Greens with Strawberry-Honey Vinaigrette. But I wanted to pair it with a more Spanish-inspired dish and opted to make roasted squid with chorizo and pimentón. It was delicious!

Ingredients

  • 1 ½  pounds cleaned squid, both tubes and tentacles
  • 1 C diced Spanish chorizo, casing removed
  • 2 T olive oil
  • 1 small onion, peeled and sliced
  • pinch of red pepper chile flakes, to taste
  • 1 t pimentón (smoked Spanish paprika) + more for dusting
  • freshly ground salt
  • freshly ground pepper
  • organic lemon wedges for serving
  • Also needed: cast iron skillet
Procedure

Place oven rack in the top position and preheat oven to 475 degrees F. 

Rinse squid and pat dry. In a small mixing bowl, toss squid with 1 t pimentón and a pinch of red pepper chile flakes. Season with salt and pepper and let stand while you prepare the pan.

Place a large cast-iron skillet over high heat. When hot, olive oil and onions. Cook until the onions begin to soften and turn translucent. Add in the chorizo. Cook until the chorizo begins to sizzle. Remove from heat and stir in the squid until they are nicely coated with oil.

Transfer pan to top rack in hot oven. Roast for 8 to 10 minutes, depending on size of squid. They are done when bodies are puffed and starting to brown and crisp at edges. 


To serve, move squid, chorizo, and onions to a large platter, dust lightly with pimentón and spoon pan juices over everything. Season with salt and pepper. Serve with lemon wedges on the side.


This is just one of the dishes I'm sharing for the August #WinePW event that I'll be rounding-up under the title - California Central Coast Albariños with Spanish Bites.

Comments

  1. This looks amazing, I can't wait to try this and track down a bottle of La Marea Albariño!!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa