Here's the recipe for our family's Warm Squid and Potato Salad to jazz up your Christmas feast with some French Basque Country flavours to tease your palate!
Wash the squid and remove the spine, mouth, eye, dirt sac and ink sac. You may choose to peel off the skin or leave it on depending on your preference. (See my video demonstrating the easiest and quickest way to clean squid!)
In a medium pot, boil the potatoes until fork tender, then drain.
In a non-stick pan, add 3 TBsp of oil over medium heat. Add the potatoes in a single layer. Remove when browned.
Starting with a clean pan over medium heat, add 2 TBsp of oil and the sliced onions. When the onions start to caramelise, add in the chorizo and fry for 2-3 minutes.
Immediately add in 1 TBsp butter into the pan at medium heat. It should start to sizzle. Immediately add in 3-4 squid bodies, and fry for about 3-4 minutes on each side. The squid should be nicely browned on both sides while the inside is still slightly moist and translucent (3/4 cooked).
Use a pair of scissors to cut the squid bodies into 2 inch pieces
Add a dash of white wine to deglaze the pan used to fry the squid.
Then add back the onions, chorizo, potatoes and squid and mix well to soak up the glaze, or until the squid is fully cooked (2-4 minutes).
Transfer the contents to a serving plate and garnish with dill.
Optional: mix in rocket leaves and dress with a dash of lemon juice.
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