Jamie Oliver’s Chorizo and Squid is one of those dishes everyone loves because of the delicious flavors and it’s a bit of fun, too.
This is my version which I adapted using a little more chorizo and feta and adapting it to my family’s taste.
Why you’ll love this recipe
For the past year I have been taking a lot of inspiration from Jamie Oliver. My daughter gifted me his “15 minute meals” cookbook and we have been progressively trying each recipe. Putting aside that I can’t make his recipes in 15 minutes ( maybe if I had staff preparing stuff I’d manage) the recipe are fresh, innovative, delicious and reasonably fast to make. The combination of flavours and idea’s have got me thinking differently about meals for the family. We also loved this frittata recipe. The recipes have a lot of blitzing in the food processor instead of chopping… I’m sure you could chop finely if you don’t have a processor.
Ingredient notes and variations
There are really no hard and fast rules with this recipe. If you don’t have capsicum substitute a vegetable you like, maybe zucchini. If you don’t like olives, leave them out. And adjust the quantities to suit your family.
You could use brown rice instead of couscous. When using instant couscous, please refer to the packet for correct amount of water. This varies from brand to brand. The couscous I use requires a ratio of 1:1 water to couscous.
Here is a link to a video showing you how to clean whole squid. Squid tentacles may not be your thing, just use the squid hoods. The idea of this recipe is the important part.
Chorizo and Squid with Greek-style couscous salad
- 6 spring onions
- 5 cups (150 grams) fresh baby spinach
- big bunch of fresh mint
- 1¾ cups (300 grams) couscous
- 1 lemon
Chorizo & Squid
- 14 oz (400 grams) squid gutted and cleaned
- 3 good quality chorizo sausages
- olive oil
- 2 sweet red peppers (capsicum), deseeded and sliced
- 1 tablespoon honey
- white wine vinegar
- 2 garlic cloves crushed
- 12 black olives stones removed
- ⅔ cup (100 grams) crumbled feta cheese
- 2 teaspoons harissa
- ¾ cup Greek yoghurt
- Blitz together in the food processor cleaned and trimmed spring onions, spinach, mint and a pinch of salt and pepper.
- Remove the blade and tip in the couscous and 1 large cup of boiling water. Replace the lid and let it sit. Please note: amount of water required may vary depending on the brand of couscous. Refer to instructions on the packet of couscous.
- Remove the tentacle of the squid, set aside. Open up the tube and score the inside in a crisscross manner.Cut into pieces.
- Slice chorizo and fry in a pan with olive oil.
- Add the capsicum and fry for about 5 minutes.
- Throw in the squid, toss around then add the honey, a splash of vinegar, crushed garlic and olives.
- Stir until the squid is lightly cooked.
- Fluff up the couscous and dress with the juice of ½ lemon.
- Taste for seasoning and adjust if necessary.
- Tip the couscous onto a platter and spoon over the squid mixture.
- Crumble the fetta over the lot.
- In a bowl on the side place the yoghurt with the harissa marbled through it.
- Cut up remaining lemon into wedges to serve on the side.