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Recipes
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Method
A beautiful way to cook squid, infused with rosemary
Squid with Rosemary and Chickpeas
SERVES 4
TIME 75 MIN + OVERNIGHT
DIFFICULTY = EASY
Rosemary Oil
50g of rosemary leaves
100ml of olive oil
1 pinch of salt
Squid Broth
300g of squid, cleaned BUY ONLINE
1 carrot, chopped
1 stick of celery, chopped
1 onion, chopped
1 tbsp of white wine
1 sprig of thyme
1l water
1 tbsp of olive oil
Salt
Freshly ground black pepper
Seared Squid
200g of squid, cleaned
1 tbsp of olive oil
Shiso cress leaves, to garnish
Chickpeas
300g of cooked chickpeas
20g of onion, chopped
2g of curry powder
80g of vegetable stock
30g of extra virgin olive oil
1 pinch of salt
Begin with the rosemary oil as this will need to strain overnight. Place the rosemary leaves, oil and salt in a blender and process for 5 minutes to combine
Line a sieve with muslin cloth and place over a bowl. Pour the rosemary oil into the cloth and leave to strain overnight in the fridge. After this time, squeeze out any remaining oil from the cloth then discard the rosemary. Reserve the flavoured oil until ready to serve
To make the squid broth, place a large pan over a high heat with a little oil. Add the prepared squid and fry for a few minutes until browned all over
Stir in the chopped vegetables and cook for a few minutes more until these are also coloured. Deglaze the pan with the wine and season well with salt and pepper
Add the thyme and cover the contents of the pan with the water. Allow the broth to simmer for 45 minutes
Meanwhile, put another pan over a medium heat. Add the extra virgin olive oil and chopped onion for the chickpeas and sauté gently until softened
Once soft, stir in the chickpeas, curry powder and a pinch of salt then pour in the vegetable stock. Continue to cook for another 10 minutes, or until the chickpeas are soft and the liquid has reduced – the mixture will be fairly dry
Once soft, stir in the chickpeas, curry powder and a pinch of salt then pour in the vegetable stock. Continue to cook for another 10 minutes, or until the chickpeas are soft and the liquid has reduced – the mixture will be fairly dry
Place a frying pan over a medium heat with a little olive oil. Fry the squid pieces and tentacles for 1–2 minutes until golden brown – they will curl up in the heat
Just before serving, strain the finished squid broth through a sieve lined with a muslin cloth to create a clear soup
Add spoonfuls of the chickpea purée to each serving plate then arrange the seared squid around them. Season with some of the reserved rosemary oil, then pour over the hot broth. Garnish with a little shiso cress to serve
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Downies Fish 40 Low Shore Whitehills Aberdeenshire AB45 2NA T : 01261 861204 E : info@downiefish.co.uk
