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Crispy Squid & Chorizo Salad with Deconstructed Guacamole

Delicious summer starter, perfect for sharing.

40 4
Crispy Squid & Chorizo Salad with Deconstructed Guacamole | DonalSkehan.com, Delicious summer starter, perfect for sharing.

light-meals

Crispy Squid & Chorizo Salad with Deconstructed Guacamole

Delicious summer starter, perfect for sharing.

Monday, June 8, 2015

For the salad:

2 raw chorizo sausages, casings removed and cut into cubes

3 firm ripe hass avocadoes

1 small red onion, peeled and finely chopped

150g cherry plum tomatoes, halved

few sprigs fresh coriander, finely sliced

Juice of 2 limes

2 little gem lettuces, outer leaves discarded and separated into leaves

For the crispy squid:

Sunflower oil, for deep-frying plus a little extra

450g cleaned medium-sized squid

2 tbsp cornflour

3 tbsp semolina

1 tsp ground paprika

1 medium-hot red chilli, thinly sliced on the diagonal

2 spring onions, trimmed and thinly sliced on the diagonal

Sea salt and freshly ground black pepper

Large saucepan

40 mins
Serves 4

This has to be one of the most delicious salads I’ve ever tasted. Warm and spicy chorizo, crispy squid all rounded off with cool, creamy avocado. This squid salad packs a powerful flavour punch that you’ll find yourself carving…you have been warned!

 

 

To prepare the salad, heat a non-stick frying pan and sauté the chorizo until crisp and golden brown. Keep warm until needed. Meanwhile, cut the avocadoes in half and remove the stone, then peel off the skin and chop up the flesh. Place in a bowl with the red onion, cherry plum tomatoes, coriander and lime juice. Season with salt and pepper and gently fold everything together. Scatter the little Gem lettuce leaves over serving plates and then sprinkle over the avocado and tomato mixture. Set aside until needed.
To make the crispy squid, heat the oil in a deep-fat fryer or a half filled large saucepan to 190C. Cut the body pouch of each squid open along one side and score the inner side with the tip of a small, sharp knife into a fine diamond pattern. Then cut each pouch lengthways in half, then across into 5cm pieces. Separate the tentacles into pairs. Put the cornflour, semolina, paprika and a teaspoon of salt into a plastic freezer bag. Add the prepared squid and then toss to coat. Tip out on to a tray, knocking off any excess and leave for 1-2 minutes so that the cornflour mixture becomes slightly damp. This will give a crispier finish.
When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches for 1-2 minutes to get the most golden crunchiness. Meanwhile, heat a little more oil in a wok or frying pan. Quickly sauté the chilli and spring onions for a couple of minutes until sizzling. Season with salt and pepper. Drain the squid on kitchen paper and then sprinkle over the salad bases spoon over the chorizo and a little of the oil. Finally sprinkle over the chilli mixture to serve.
40 mins
Serves 4

Ingredients

For the salad:

2 raw chorizo sausages, casings removed and cut into cubes

3 firm ripe hass avocadoes

1 small red onion, peeled and finely chopped

150g cherry plum tomatoes, halved

few sprigs fresh coriander, finely sliced

Juice of 2 limes

2 little gem lettuces, outer leaves discarded and separated into leaves

For the crispy squid:

Sunflower oil, for deep-frying plus a little extra

450g cleaned medium-sized squid

2 tbsp cornflour

3 tbsp semolina

1 tsp ground paprika

1 medium-hot red chilli, thinly sliced on the diagonal

2 spring onions, trimmed and thinly sliced on the diagonal

Sea salt and freshly ground black pepper

You'll Need

Large saucepan

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