Calamari with spicy chorizo sauce and cauliflower puree

How to Making Recipes Calamari with spicy chorizo sauce and cauliflower puree using 20 ingredients and 7 steps

Calamari with spicy chorizo sauce and cauliflower puree - Lambs Brains with Cauliflower Purée, Sriracha Aioli and Pickles. Pork Jowl with Eggplant Deep Fried Calamari with Mango & Avocado Salad and Lemon Aioli. Preparation Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. If you like conch chowder, try this version using calamari. It is thick and hearty with robust flavor and just enough spiciness to tickle the tongue. - When you've got a ardour for cooking and also you spend lots of time in your kitchen, then probably you've gotten a considerable amount of recipes on hand. Some cooks have an orderly organization system and some do not. If you end up usually shuffling through mounds of recipes and never finding what you're on the lookout for, then you have to do some organizing.

Just puree some garlic in olive oil and stir it into mayonnaise.

Add some lemon zest and chopped tarragon and you're in business.

You can have Calamari with spicy chorizo sauce and cauliflower puree using 20 ingredients and 7 steps. Here is how you achieve it.

Ingredients cook Calamari with spicy chorizo sauce and cauliflower puree

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

Calamari with spicy chorizo sauce and cauliflower puree step by step

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).

Calamari with spicy chorizo sauce and cauliflower puree - Most Koreans love spicy food : ) Nonspicy. For the cauliflower: Rinse and divide the cauliflower into florets. Divide the mayonnaise among plates, top with the cauliflower and season with salt and pepper. Serve the cauliflower in one bowl and the salad in another alongside. Sweet scallops nestled in a dreamy, creamy cauliflower purée make a simple but elegant dish. Crisped capers add just the right bit of briny pop. Divide the cauliflower purée among serving plates, and top with the scallops. Thank you and good luck