| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Dujour06, New |
1 |
servings |
INGREDIENTS
| 5 |
lb |
Fresh squid |
| 2 |
c |
Onions; diced |
| 2 |
oz |
Olive oil |
| 1 |
lb |
Chorizo |
| 4 |
|
Cloves garlic; chopped |
| 1 |
c |
Tomatoes; peeled, seeded, and |
|
|
; diced |
| 2 |
c |
White wine |
| 2 |
c |
Chicken stock |
| 1 1/2 |
lb |
Fresh black linguine |
| 4 |
oz |
Olive oil |
| 4 |
oz |
Butter |
| 4 |
oz |
Parmesan cheese; grated |
INSTRUCTIONS
Clean squid by removing cartilage, separating tentacles, cutting off
eyes, and cutting body into 1/4-inch rings. Rinse rings and tentacles
well. Bring 1 gallon of water to a boil. Blanch squid for 30 seconds
and drain. In a hot casserole saute onions in olive oil for 20
minutes without coloring.
Stab chorizo with a fork. Place chorizo links on baking sheet and
place in 400 degree oven for 25 minutes. Let cool and cut into medium
dice.
To casserole with onions add garlic and saute for five minutes. Add
tomatoes and cook 10 minutes. Add squid and simmer for 30 minutes,
letting natural juices release. Add wine and simmer until liquid is
reduced. Add stock and simmer slowly until squid is tender. Add diced
chorizo and heat through.
Prepare linguine according to package instructions. Drain and place
in a bowl. Toss with olive oil, butter, and Parmesan. Garnish with
chopped herbs.
S: 6 to 8 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9372
Converted by MM_Buster v2.0l.
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