Liza Gershman
Blood Chorizo Stuffed Monterey Bay Squid, Flageolet Beans, Cherry Tomatoes & Squid Ink Aïoli
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Blood Chorizo–Stuffed Monterey Bay Squid, Flageolet Beans, Cherry Tomatoes & Squid Ink Aïoli

Paul Canales, Duende, Oakland, California - November 2013

For 4 servings

Squid ink aïoli:

  • 2 cloves garlic
  • salt
  • 1 lg. egg yolk
  • 1/2 cup grapeseed oil
  • 1/2 cup Picual or Arbequina extra-virgin olive oil
  • 1 Tbsp. lemon juice
  • 2 Tbsps. squid or cuttlefish ink

Season garlic with salt; smash in a mortar with a pestle; mix garlic and egg yolk in a bowl; whisking constantly, gradually add oils; whisk until emulsified; whisk in juice and squid ink; season; cover with plastic wrap; reserve in refrigerator.

Sofrito:

  • 1/2 cup Picual or Arbequina extra-virgin olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 Tbsp. salt
  • 1/2 cup tomato, peeled, seeded, and chopped
  • 1/4 tsp. saffron threads, toasted and pounded into powder

Heat oil in sauté pan set over medium heat; add onion and garlic; season; cook, stirring occasionally, until translucent; add tomato; cook, stirring occasionally, until tomato begins to dry out and stick to pan; add saffron; reduce heat to low; stir just to combine; remove from heat; cool; cover in airtight container; reserve in refrigerator.

Squid:

  • 1 1/2 tsps. olive oil
  • 12 lg. squid, seperated and cleaned
  • 2 cups bread crumbs, toasted in olive oil
  • 2 Tbsps. parsley, finely chopped
  • 1 lb. Spanish blood chorizo, cooked and crumbled
  1. Heat oil in sauté pan over high heat; add tentacles; cook, stirring, until cooked through; remove from heat; chop finely; cool.

  2. Mix tentacles, bread crumbs, and parsley in a bowl; add sofrito and chorizo; mix well; fill each squid body with about 1/4 cup stuffing mixture; cover in airtight container; reserve in refrigerator.

Assembly:

  • olive oil
  • 2 cups flageolet beans, cooked
  • sea salt
  • 1 cup cherry tomatoes, halved
  • frisee, torn
  • lemon juice
  1. Heat plancha or griddle to high.

  2. Heat 1 Tbsp. oil in small saucepan over medium-high heat; add beans; cook, stirring occasionally, until heated through; remove from heat; season with salt; reserve (keep warm).

  3. Oil plancha; cook squid, turning, until brown and cooked through (about 1 to 2 minutes per side; stuffing should be hot); remove from heat; reserve (keep warm).

  4. Place tomatoes and frisee in bowl; drizzle with juice and oil; season; toss to coat.

  5. To serve, spoon 1/2 cup beans among warm serving plates; place 3 stuffed squid on top of beans on each plate; garnish with cherry tomato salad; drizzle aïoli over.

What to drink: Adegas Gran Vinum Albariño Rias Baixas 2009