Cooking Class: Calamari with Basmati Rice and Chorizo 1 comment


Squid with Basmati and Chorizo

December 18, 2015, posted by Michelle – It’s been quite a while since I’ve been to a cooking class but this week I found the time to go and a couple of friends even came along with me. The place I like to go to offers all kinds of classes but the one I like the most is the lunch time class. In the first half hour the chef explains the dish and how to prepare all the individual ingredients. We cut, chop or slice as directed and then take everything to the stove tops and ovens to cook it all. The meal is ready within 30 – 40 minutes and we eat together in a dining room just off the kitchen and talk about the dish. It’s interesting to hear everyone’s comments; how they like the meal, if they’d do something differently, if they wouldn’t change anything or if they’re likely to make the dish at home or for guests.

So, we made calamari with basmati rice and chorizo. When I first read the recipe I couldn’t imagine what those flavors would be like together. I have to say I loved it, as did my two friends, but the class was split 50/50, either people loved it or, ah, not so much. Though the three of us had eaten calamari before, none of us had ever made it at home and we were a little intimidated by it. To our surprise it’s super easy to work with and this recipe was simple to make though the flavors make it seem complex.

Calamari with Basmati Rice and Chorizo

Ingredients:

1.5 cups basmati rice, rinsed
1 medium yellow onion, diced
3.5 oz mild chorizo, diced
1.5 lbs calamari
1 bunch of chives, finely chopped
2 tbsp butter
Olive oil, salt, pepper

Directions:

In a medium size sauce pan, sauté the onion in a little olive oil until translucent then add the rice. Stir in 3.5 cups of water and then cover with a lid. Cover and let the rice cook on medium heat until the water has evaporated. Then turn off the heat and let the rice further steam another 10 minutes. Stir in the diced chorizo, butter and add salt and freshly ground pepper to taste.

Rinse the calamari and pat it dry with paper towel. Cut off the tentacles and then cut them into pieces. Cut open the body then cut it into 1/2 inch strips. Sprinkle the chives over the calamari and drizzle it with olive oil. Heat some olive oil in a sauté pan until it just starts to smoke then put the calamari in.  Sauté the calamari and chives for about one minute. Put the rice/chorizo mixture on a plate and add a little of the calamari on top. Bon appétit!

Chef’s Tips/Info:

Rinse the rice to get rid of the starch. You want this rice to be non-sticky and rinsing it will do the trick.

Pat the calamari very lightly because it has a tendency to stick to the paper towel.

When chopping an onion, keep the root intact and you won’t cry.

Video on how to clean and cut a whole squid : https://www.youtube.com/watch?v=05WufbZmu1I

Quad

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