Cooking With Carassauga: Grilled Calamari & Chourico a Bombeiro

chourico

🥗Healthier: turkey chorizo

💰Cheaper: pork sausage

Turkey chorizo is lower in fat, while pork sausage is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is typically less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs can be more convenient and have a longer shelf life.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine is lower in calories, while chicken broth adds flavor without alcohol.

Run squid through water and ensure that the inside membrane has been removed and it’s clean. Create 3 slits across the middle of each squid and place in a bowl, now add 1 teaspoon of salt, 1 teaspoon of garlic, 50 ml of olive oil, and the juice of 1 lemon squeezed stir to ensure all the ingredients are blended to allow the squid to marinate.

Bring a pot of water to a boil, add potatoes, carrots, and salt, a teaspoon of olive oil boil for approximately 20-30 minutes or until potatoes are cooked, remove potatoes and carrots from pot and place to the side, let the water come to a boil again and add the broccoli crowns and boil for approximately 5-7 minutes.

Simultaneously as the potatoes are boiling, turn on the grill to 550 degrees.

Ensure the grill is hot and it’s best to spray with oil to minimize the squid from sticking. Place the calamari on the grill, it will take approximately 8 minutes on each side, it’s important to not overcook as it will make the squid tough and chewy.

To make the dressing: In a small bowl on the side, add the remaining olive oil, chopped garlic, parsley, black pepper, and squeeze another lemon – this is used to drizzle over the cooked items when plating.

Once the calamari, potatoes, carrots, and broccoli are cooked, it’s time to plate, before serving ensure you drizzle the fresh dressing. The final lemon is cut in wedges and also used to dress your plate.

On a cutting board, make slits in the chorizo approximately 1-2 inches apart.

Heat grill to 550 degrees, once the temperature is reached add chorizo to the grill and cook for approximately 10 minutes, turning over as required.

Remove from grill and place on a clay pot, drizzle the brandy over the chorizo and now light up the brandy to a flambé, cook for another couple of minutes or until the flame is done, during the time the flame is burning it’s best to present the plate as it has more impact that way.

Remove from the clay pot, cut into serving pieces, and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens