Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, calamari with spicy chorizo sauce and cauliflower puree. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Calamari with spicy chorizo sauce and cauliflower puree is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Calamari with spicy chorizo sauce and cauliflower puree is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have calamari with spicy chorizo sauce and cauliflower puree using 20 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Calamari with spicy chorizo sauce and cauliflower puree:
- Get Proteins
- Prepare 2 calamari steaks
- Prepare 150 g chorizo, finely diced
- Prepare Fresh Produce
- Take 2 large, ripe tomatoes, finely diced
- Get 1 small head of cauliflower, cut into florets
- Get 2 cloves garlic, minced
- Get 1 tablespoon fresh lemon juice
- Get Pantry
- Take 15 black olives, pitted
- Get 2 tablespoons red pepper pesto
- Get 1 liter chicken stock
- Make ready 2 tablespoons olive oil
- Take 2 tablespoons tomato paste
- Make ready 1 teaspoon smoked paprika
- Get Salt
- Get Pepper
- Prepare Dairy
- Get 3 tablespoons butter
- Make ready 2 tablespoons cream
Preparation Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Drain, add them to the mixing bowl, and. This creamy cauliflower puree is a great vegan and gluten-free meal. It's topped with crispy roasted chickpeas, roasted cauliflower, capers & rosemary.
Steps to make Calamari with spicy chorizo sauce and cauliflower puree:
- 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.
- 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.
- Add diced tomatoes, pesto, olives and tomato puree. Leave to simmer over low heat.
- 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.
- Season calamari steaks with salt and pepper
- 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.
- 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)
When I'm craving an easy, cozy weeknight dinner, I make this cauliflower puree. For my cauliflower puree, I just steam the cauliflower, then blend it up then I use light ricotta cheese instead of sour cream and I also put in some minced garlic, blend again. For the cauliflower purée, melt the butter in a large pan over a low to medium heat and add the cauliflower florets. Spoon three dollops of the hot cauliflower purée in a straight line across the centre of each plate. Spoon drops or a squiggle of the chive oil over or around to decorate.
So that’s going to wrap it up for this special food calamari with spicy chorizo sauce and cauliflower puree recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
