SPANISH GARLICKY SQUID + CHORIZO
TIME: 25 MINUTES
YIELD: 3 TO 4 SERVINGS
GF • P
Cooking squid in the pressure cooker takes all the anxiety out of its preparation, with the flesh turning out perfectly tender and supple without ever becoming rubbery. Serve this over rice (see this page) or with some crusty bread to mop up the salty, garlicky, pork-flavored pan juices, which might just be the best part. Be sure to use cured Spanish chorizo here, not the fresh kind found in butcher shops.
1½ pounds cleaned squid, cut into rings, large tentacles halved
2 tablespoons extra-virgin olive oil
3 ounces cured chorizo, diced (about ⅔ cup)
3 fat garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper, to taste
½ cup fresh parsley, chopped
Finely grated lemon zest (optional)
Flaky sea salt, to taste
Lemon wedges, for serving
- Lay the squid pieces on a dish towel to dry while you prepare the chorizo.
- Using the sauté function, heat the oil in the pressure cooker. Stir in the chorizo and cook until it starts to crisp, about 5 minutes. Using a slotted spoon, transfer half of the chorizo to a paper-towel-lined plate and set it aside. Stir the garlic into the pressure cooker, and cook until fragrant, about 1 minute. Stir in the squid and a pinch of salt and pepper. Cover and cook on low pressure for 1 minute, and then release the pressure manually.
- Use a slotted spoon to transfer the squid to a serving platter, and toss it with the parsley and reserved chorizo. For a bright, clean flavor to finish, top with grated lemon zest. For a more intense, smoky flavor, after removing the squid, reduce the sauce in the pressure cooker on the sauté function until thick, 5 to 10 minutes. Strain, and serve the sauce on the side. Top either version with flaky sea salt, and serve lemon wedges on the side.