\nThe goal with this recipe is to cook it in a way that it is versatile and will pair well with a variety of Spanish wines both white and <\/em>red. The chorizo and harissa are what make this dish pair beautifully with the ripe fruit and spice of a Garnacha<\/a>. The cilantro and lime give the dish lift and make it compatible with a crisp fruity Albari\u00f1o<\/a>. I hope you agree!<\/p>\n
Calamari Stew with Chorizo, Cilantro and Lime<\/em><\/h3>\nby Chef Matthew MacCartney
\nServes 4 as appetizer<\/em><\/p>\nIngredients:
\n<\/strong><\/h3>\n\n- 1 pound Calamari Tubes and Tentacles \u2013 Cleaned and tubes cut in half longways then in eight longways to form strips; cut the tentacles in half or quarters if they are large so they cook evenly.<\/li>\n
- 2 ounces Extra Virgin Olive oil<\/li>\n
- 2 ounces Scallions (approx. 5) \u2013 washed and sliced \u00bc inch<\/li>\n
- 1 Garlic clove\u2013 finely chopped<\/li>\n
- 3 ounces Chorizo \u2013 cooked and cut in small dice \u00bc inch<\/li>\n
- 4 ounces Dry Fino Sherry<\/li>\n
- 1 Tablespoon Harissa paste<\/li>\n
- 1\/3 cup Cilantro leaves (before chopping) \u2013 washed, dried and roughly chopped<\/li>\n
- \u00bd Lime \u2013 juiced<\/li>\n
- Cracked black pepper<\/li>\n<\/ul>\n
Instructions:<\/strong><\/h3>\n\n- In a 10 inch saut\u00e9e pan warm 2 ounces of olive oil and add the garlic, chorizo, and scallions. Cook for 3 minutes on medium heat. The scallions should be soft.<\/li>\n
- Add the calamari, sherry, and harissa. Cook on medium heat for 30 minutes. Add a touch of water if the liquid evaporates. The calamari should be tender and the dish should be moist. Not completely dried out or too wet. Run your spatula through the sauce. The sauce should \u201cclean\u201d the bottom of the pan and then come back.<\/li>\n
- Add lime juice, chopped cilantro and black pepper. Taste – the salt should be fine between the harissa and chorizo, but adjust to your liking.<\/li>\n
- Drizzle with good olive oil and serve warm with crusty bread<\/li>\n<\/ol>\n
Wine Pairings:<\/b><\/h3>\n
Quo Old Vines Grenache Campo De Borja 2012
\n<\/a><\/p>\n
\nServes 4 as appetizer<\/em><\/p>\n
Ingredients:
\n<\/strong><\/h3>\n\n- 1 pound Calamari Tubes and Tentacles \u2013 Cleaned and tubes cut in half longways then in eight longways to form strips; cut the tentacles in half or quarters if they are large so they cook evenly.<\/li>\n
- 2 ounces Extra Virgin Olive oil<\/li>\n
- 2 ounces Scallions (approx. 5) \u2013 washed and sliced \u00bc inch<\/li>\n
- 1 Garlic clove\u2013 finely chopped<\/li>\n
- 3 ounces Chorizo \u2013 cooked and cut in small dice \u00bc inch<\/li>\n
- 4 ounces Dry Fino Sherry<\/li>\n
- 1 Tablespoon Harissa paste<\/li>\n
- 1\/3 cup Cilantro leaves (before chopping) \u2013 washed, dried and roughly chopped<\/li>\n
- \u00bd Lime \u2013 juiced<\/li>\n
- Cracked black pepper<\/li>\n<\/ul>\n
Instructions:<\/strong><\/h3>\n\n- In a 10 inch saut\u00e9e pan warm 2 ounces of olive oil and add the garlic, chorizo, and scallions. Cook for 3 minutes on medium heat. The scallions should be soft.<\/li>\n
- Add the calamari, sherry, and harissa. Cook on medium heat for 30 minutes. Add a touch of water if the liquid evaporates. The calamari should be tender and the dish should be moist. Not completely dried out or too wet. Run your spatula through the sauce. The sauce should \u201cclean\u201d the bottom of the pan and then come back.<\/li>\n
- Add lime juice, chopped cilantro and black pepper. Taste – the salt should be fine between the harissa and chorizo, but adjust to your liking.<\/li>\n
- Drizzle with good olive oil and serve warm with crusty bread<\/li>\n<\/ol>\n
Wine Pairings:<\/b><\/h3>\n
Quo Old Vines Grenache Campo De Borja 2012
\n<\/a><\/p>\n
Instructions:<\/strong><\/h3>\n\n- In a 10 inch saut\u00e9e pan warm 2 ounces of olive oil and add the garlic, chorizo, and scallions. Cook for 3 minutes on medium heat. The scallions should be soft.<\/li>\n
- Add the calamari, sherry, and harissa. Cook on medium heat for 30 minutes. Add a touch of water if the liquid evaporates. The calamari should be tender and the dish should be moist. Not completely dried out or too wet. Run your spatula through the sauce. The sauce should \u201cclean\u201d the bottom of the pan and then come back.<\/li>\n
- Add lime juice, chopped cilantro and black pepper. Taste – the salt should be fine between the harissa and chorizo, but adjust to your liking.<\/li>\n
- Drizzle with good olive oil and serve warm with crusty bread<\/li>\n<\/ol>\n
Wine Pairings:<\/b><\/h3>\n
Quo Old Vines Grenache Campo De Borja 2012
\n<\/a><\/p>\n
Wine Pairings:<\/b><\/h3>\n
Quo Old Vines Grenache Campo De Borja 2012
\n<\/a><\/p>\n
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