Recipe of Award-winning Calamari with spicy chorizo sauce and cauliflower puree

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The ingredients needed to make Calamari with spicy chorizo sauce and cauliflower puree:

1. Get Proteins
2. Get 2 calamari steaks
3. Make ready 150 g chorizo, finely diced
4. Prepare Fresh Produce
5. Take 2 large, ripe tomatoes, finely diced
6. Take 1 small head of cauliflower, cut into florets
7. Get 2 cloves garlic, minced
8. Get 1 tablespoon fresh lemon juice
9. Take Pantry
10. Take 15 black olives, pitted
11. Prepare 2 tablespoons red pepper pesto
12. Make ready 1 liter chicken stock
13. Prepare 2 tablespoons olive oil
14. Prepare 2 tablespoons tomato paste
15. Make ready 1 teaspoon smoked paprika
16. Get Salt
17. Prepare Pepper
18. Prepare Dairy
19. Take 3 tablespoons butter
20. Get 2 tablespoons cream

Full of the flavours of the sea. With a kick :) #seafood #pasta #italian #spicy. Heat a frying pan until hot and dry fry the chorizo over a medium heat until the oils are released and the chorizo is just crisp. Add half the butter, the olive oil, onion and garlic and fry for.

Steps to make Calamari with spicy chorizo sauce and cauliflower puree:

1. Bring stock to the boil in a small saucepan, lower heat, and add cauliflower. Leave to simmer over low heat until cauliflower florets are tender.
2. In another small saucepan, heat 1 tablespoon olive oil and sauté diced chorizo for about 2 minutes, before adding smoked paprika and minced garlic and sautéing until soft and fragrant.
3. Add diced tomatoes, pesto, olives and tomato puree. Leave to simmer over low heat.
4. Drain cauliflower florets and, using a hand blender, blend into a puree with the cream and two tablespoons butter. Season to taste with salt and pepper. Cover and set aside on very low heat to keep warm.
5. Season calamari steaks with salt and pepper
6. Heat the rest of the olive oil and butter in a nonstick frying pan. Add calamari steaks and cook about 2 minutes a side. Drizzle lemon juice over steaks and remove from heat.
7. Serve calamari steaks on cauliflower puree, with chorizo sauce on top. Season as needed. Serve with green vegetables of choice I prefer zesty broccoli! (Steamed broccoli finished in the pan with some butter and lemon zest)

Heat a frying pan until hot and dry fry the chorizo over a medium heat until the oils are released and the chorizo is just crisp. Add half the butter, the olive oil, onion and garlic and fry for. Adjust the seasoning to taste and. Add the calamari mixture to the skillet; be careful because the pan will flame. Saute for a few minutes and then add the chorizo, beans and their juice, red bell peppers, parsley, lemon juice, and.

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