Warning: This is a Knock your Socks off Dish
Imagine a full assault on your taste buds, a big, bad, bruising combination of squid, Chorizo, garlic, chilli, salt, and spice. The big secret is cooking your squid perfectly and in this recipe, it is almost the last ingredient tossed in a very hot wok and sautéed for just a couple of minutes. Your Harissa paste will handily keep for a couple of weeks in an airtight container in your refrigerator and the braised Chorizo likewise. The best thing about this recipe is the great flavour is so easy to achieve and so simple and quick to cook if you use ready prepared Harissa and Chorizo.
I developed my taste for Harissa in Tunisia, searching out Roman ruins and sampling fantastic, fresh and tasty food some fifteen years ago. Harissa is undoubtedly hot with chilli but is also rich with the flavours of coriander, cumin and garlic. It is now available commercially in tins or jars but this pales beside the freshly made product which is quick and simple to make. It can be stirred into stews and tagines, used as a thin crust on baked fish or added to couscous for a really easy taste boost.
6 to 8 Serrano Chilli Peppers
1 large bunch of fresh Coriander
1 large handful of fresh Mint Leaves
2 bulbs of Garlic, peeled
2 tablespoons Coriander Seeds
2 tablespoons Cumin Seeds
1 tablespoon Caraway Seeds
1 tablespoon of Smoked Paprika
1 teaspoon ground Cinnamon
Zest and juice of 2 large Lemons
100 ml quality Olive Oil
½ teaspoon Sea Salt
½ teaspoon freshly ground Black Pepper
In a large, heavy bottomed sauté pan heat and gently toast the whole spices to help release the essential aromatic oils and flavourings. Cool for a few minutes. Place the spices, chilli and garlic into a food processor and blend. Add the remaining ingredients and pulse to form a rough paste. Store in a sterilised glass jar covered with a thin film of extra olive oil and sealed with a tight fitting lid.
Sauté Squid with Chorizo and Harissa serves 4
You can buy fresh or frozen prepared squid from your local supermarket or fishmonger, the squid is cleaned and the quill is removed. You can use tinned sweet red pimento peppers for your convenience. Do not season the dish as the olives and Chorizo are sufficiently salty.
3 to 4 prepared Squid ( ask your Fishmonger ), cut in half centimetre slices
250 gr waxy Baby Potatoes, washed and par-boiled then sliced
75 gr braised Chorizo and a little of the flavoured oil
75 gr roasted Sweet Red Pepper, sliced
50 gr good quality Black Olives
2 heaped tablespoons of Harissa paste
A small handful of freshly chopped Coriander
Freshly squeezed juice of half a Lemon
Mixed Salad Leaves
Heat the braised Chorizo oil in a wok and sauté the sliced potatoes for around five minutes until golden brown. Add the squid and fry for one minute stirring all the time. Add the peppers, olives and Chorizo and fry for another minute. Then add the Harissa paste and cook out for one further minute. Stir in the lemon juice and coriander and divide on to four bowls of salad leaves.