Grilled Squid and Cuttlefish over Squid Ink Rice
- 1 pound fresh squid, cleaned, rinsed well and patted dry
- 1/4 pound cleaned cuttlefish, hood slightly scored on both sides, tentacles separate, rinsed well and patted dry (from about a 1 pound whole cuttlefish before cleaned)
- 1 cup Spanish extra-virgin olive oil, divided
- 1/3 cup lemon juice
- 1 teaspoon lemon zest
- 3/4 teaspoon salt, divided
- 1/4 teaspoon ground white pepper
- 1 tablespoon plus 2 teaspoons freshly chopped oregano leaves, divided
- 1/4 pound diced Spanish chorizo
- 1/2 cup small diced red onion
- 1 tablespoon thinly sliced garlic
- 1/2 cup small diced canned roasted Spanish piquillo peppers
- 2 tablespoons freshly chopped parsley leaves
- 1/2 cup dry Spanish sherry
- Squid Ink Rice, for serving, optional, recipe follows
- Squid Ink Rice:
- 2 tablespoons olive oil
- 1/2 cup small diced yellow onion
- 2 teaspoons minced garlic
- 1 cup Valencia rice
- 1 1/3 cups chicken stock or water
- 1 tablespoon squid ink
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup small-diced piquillo peppers
Place the squid, cuttlefish, 3/4 cup of the olive oil, lemon juice, lemon zest, 1/4 teaspoon of the salt, 1/4 teaspoon of the white pepper, and 1 tablespoon of the oregano in a nonreactive bowl and toss to thoroughly combine. Allow to marinate at room temperature for 20 to 30 minutes.
Preheat a grill to medium-high and lightly oil the grates.
Remove the squid and cuttlefish from the marinade and grill until not quite cooked through, 1 minute total for the squid and 90 seconds total for the cuttlefish. Remove to a platter and set aside while you prepare the sauce.
In a large saute pan, heat the remaining olive oil on medium-high. Once hot, add the chorizo and saute until lightly browned, about 3 minutes. Add the red onion and cook, stirring frequently, for 2 minutes. Add the garlic and cook for 1 minute. Add the piquillo peppers, remaining 2 teaspoons of oregano, parsley, sherry, remaining 1/2 teaspoon of salt, and any accumulated drippings from the squid and cuttlefish, and cook, stirring occasionally, until the liquid has reduced in volume by half, about 2 minutes. Using a sharp knife, slice the squid into 1/2-inch circles and cut the cuttlefish into 1/2-inch wide, bite-size pieces and add to the saute pan. Remove from the heat, toss to thoroughly combine, and serve hot, spooned over the Squid Ink Rice.Squid Ink Rice:
In a medium saucepan, heat the olive oil over medium-high heat. When hot add the onion and cook until translucent about 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add the rice and toast by coating all the grains with oil and stirring for 2 to 3 minutes. Add the chicken stock, squid ink and salt and pepper. Bring to a boil, then reduce to a simmer. Cook for 20 to 25 minutes, covered. Turn off the heat, add the piquillo peppers and allow the rice to steam for 5 minutes. Uncover, fluff with a fork and serve immediately.
Yield: 4 cups
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