Black Linguine With Squid And Chorizo Sausage Recipes

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SUPER SQUID LINGUINE



Super Squid Linguine image

This delicious linguine recipe is courtesy of chef Jamie Oliver and can be found in his book, "Cook with Jamie."

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 12

14 ounces squid, cleaned, cut lengthwise to open into flat pieces, scored, and sliced crosswise into 1/4-inch strips, plus 8 whole squid bodies, cleaned
1 pound linguine
1/2 cup plus 2 tablespoons olive oil
3 cloves garlic, finely sliced
1 to 2 fresh red chiles, seeds removed and finely chopped
1/4 cup fresh flat-leaf parsley, finely chopped
3/4 cup frozen peas
1/2 cup white wine (optional)
Sea salt and freshly ground black pepper
1 lemon (optional)
1/4 cup plus 1 teaspoon fresh mint leaves, chopped
Mixed greens, for serving

Steps:

  • Insert the blade of a chef's knife into the body of one of the whole squid. Holding knife parallel to work surface, slice the portion of the squid that is facing upwards crosswise. Remove from blade and repeat process with remaining squid bodies. Set aside.
  • Bring a large pot of salted water to a boil. Add linguine and cook until al dente, according to package directions.
  • Meanwhile, heat 1/4 cup olive oil in a large skillet over medium-high heat. Add garlic, 3/4 of the chiles, parsley, and strips of squid; cook, stirring, about 1 minute. Add peas and wine, if using, and continue cooking until sauce has reduced slightly, 3 to 4 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Season squid bodies with salt and pepper and add to pan, cook until golden brown. Remove from heat.
  • Drain pasta, reserving some of the cooking water. Add pasta to large skillet and gently toss with squid mixture and a few tablespoons cooking water. Season with salt and pepper. Garnish with 1/4 cup mint and squeeze over lemon, if desired.
  • In a small bowl, whisk together remaining 1/4 cup olive oil, remaining chiles, and remaining teaspoon mint leaves. Divide greens evenly between four plates, top each with two squid bodies. Drizzle over olive oil mixture; squeeze over lemon, if desired. Serve salad and super squid linguine immediately.

SEAFOOD LINGUINE WITH CHORIZO AND SAFFRON



Seafood Linguine with Chorizo and Saffron image

Categories     Kid-Friendly     Dinner     Lunch     Crab     Mussel     Shrimp     Sponsor

Number Of Ingredients 15

1 teaspoon olive oil
1/2 pound loose chorizo sausage
1/2 pound fresh mussels
12 fresh clams
1/2 pound fresh, peeled, deveined shrimp
3 cloves garlic, finely minced
1 28-ounce can whole plum tomatoes in juice
1 cup clam juice
1/2 teaspoon of saffron threads
1 pound linguine
1/4 cup finely chopped fresh basil
1/4 cup fresh oregano leaves
Sliced green onions, for garnish
Kosher salt and fresh cracked pepper to taste
Sliced lemons, for garnish

Steps:

  • In the Copper Epicurious 4 quarts sauté pan, warm the olive oil over high heat. Add the chorizo and cook, stirring, until it is browned and cooked through. Remove the chorizo from the pan and set aside.
  • Add the mussels, clams, and shrimp to the pan and sauté for 4 to 5 minutes. Pour in the tomatoes and juice, clam juice, cooked chorizo sausage and saffron and simmer on low until the mussels and clams open. Season with salt and pepper and keep warm.
  • In a large pot of boiling salted water, cook the linguine until it is al dente. Drain the noodles and add to the Copper Epicurious 4 quarts sauté pan with seafood. Toss until mixed. Garnish the pasta with basil, oregano, green onions and serve with fresh lemons.

CHORIZO SAUSAGE SEASONING MIX



Chorizo Sausage Seasoning Mix image

Provided by Food Network

Number Of Ingredients 11

3 pounds pork, cut into 1-inch cubes
1/2 pound pork fat cut into 1-inch cubes
6 cloves garlic, crushed
1/2 cup red wine
4 tablespoons paprika
2 teaspoons crushed red pepper
2 teaspoons salt
1 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
Medium casings

Steps:

  • Blend the pork, pork fat, and seasonings together. Refrigerate 1-2 days to allow the spices and meat to infuse together.
  • With the cold coarse attachment of the meat grinder work the seasoned pork through the grinder. Send 1/2 of the mixture through the grinder a second time. Mix thoroughly. Stuff the casings using a funnel and tie at desired link size. Prick the sausages so they do not burst while cooking.

LINGUINE WITH SQUID AND BROCCOLI RABE



Linguine with Squid and Broccoli Rabe image

This is a light and easy pasta dish with a lot of flavor that is sure to impress any seafood lover. I like to serve it with fresh tomato slices on the side.

Provided by cuisinière

Time 35m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package linguine pasta
2 pounds broccoli rabe, trimmed
1 tablespoon olive oil
2 pounds squid, cleaned and sliced into rings
2 cloves garlic, minced
2 tablespoons dry bread crumbs
1 teaspoon red pepper flakes, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine and broccoli rabe at a boil until pasta is tender yet firm to the bite, about 11 minutes.
  • Heat olive oil in a large skillet over medium heat. Add squid and garlic and saute until squid is opaque, 2 to 3 minutes. Sprinkle bread crumbs and red pepper flakes over the squid and saute for another 2 minutes. Turn the heat to low under the skillet to keep it warm until the linguine/broccoli rabe is done cooking.
  • Drain the linguine and broccoli rabe, then add it to the skillet with the squid and toss well. Serve.

Nutrition Facts : Calories 380.7 calories, Carbohydrate 51.1 g, Cholesterol 250.3 mg, Fat 7.3 g, Fiber 5.2 g, Protein 28.5 g, SaturatedFat 1.4 g, Sodium 127.5 mg, Sugar 3.4 g

TENDER SUMMER SQUID WITH CHORIZO & AÏOLI



Tender summer squid with chorizo & aïoli image

Squid can be slow cooked as well as flash-fried. Simmer in a Spanish-style paprika pot with new potatoes and tomatoes. Serve with garlic mayonnaise

Provided by Jane Hornby

Categories     Main course

Time 2h

Number Of Ingredients 13

215g pack cooking chorizo , skin removed
1 onion , finely chopped
few thyme sprigs , leaves only
1 tsp sweet smoked paprika , plus a little for the aïoli
50ml dry white wine
450g cherry vine tomato
500g prepared squid , tubes cut into rings, plus tentacles
450g large new potato , peeled and cut into bite-sized chunks
small pack flat-leaf parsley , leaves roughly chopped
1 garlic clove , crushed
4 tbsp good mayonnaise , ideally olive oil-based
squeeze of lemon juice , plus extra to serve
crusty bread , to serve

Steps:

  • Heat a large wide pan. Add the chorizo and fry for 5 mins, using your spatula to break up, until golden and oozing with oil.
  • If there's more than 2 tbsp of oil in the pan, spoon out the excess. Add the onion and thyme and soften for 5 mins.
  • Stir in the paprika, cook for 1 min, then splash in the wine and scrape any bits from the bottom of the pan. Add the tomatoes, cover with a lid and simmer for 10 mins until the tomatoes have collapsed. Don't season with salt, as the sausages are salty enough for now.
  • Add the squid, make sure it's nestled well into the juices, then cover again and simmer for 1 hr. Add the potatoes, then cook for another 30 mins, adding a splash of water if it looks dry. Mix the garlic, mayo and lemon juice, then set aside. Sprinkle with a little paprika, if you like.
  • Test the squid; it should be so tender a spoon cuts through it, then check the potatoes are cooked. Stir in the parsley and serve with a dollop of the aïoli, a squeeze of lemon and some crusty bread.

Nutrition Facts : Calories 545 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.4 milligram of sodium

BLACK LINGUINE WITH ORANGE AND RED PEPPERS



Black Linguine with Orange and Red Peppers image

Can be prepared in 45 minutes or less.

Yield Serves 6 to 8 as a first course

Number Of Ingredients 11

4 large garlic cloves, minced
a scant 1/4 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
2 orange bell peppers, cut into thin strips
1 red bell pepper, cut into thin strips
3/4 cup dry white wine
1/2 cup chicken broth or water
1/2 pound black linguine, fettuccine, or spaghetti (squid or cuttlefish ink pasta)*
1/3 cup finely chopped fresh parsley leaves
Garnish: fresh flat-leafed parsley sprigs
*available at specialty foods shops

Steps:

  • In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.
  • In a 12-inch heavy skillet cook garlic with pepper flakes in oil over moderate heat, stirring, until garlic begins to turn golden. Add bell peppers with salt to taste and cook, stirring, until softened. Add wine and boil, stirring occasionally until almost all liquid is evaporated. Add broth or water and simmer, covered, until bell peppers are tender, about 5 minutes. Pepper mixture may be made 1 day ahead and chilled, covered. Reheat mixture in skillet before proceeding.
  • In boiling water cook pasta until al dente and drain in a colander. Add pasta to pepper mixture with parsley and toss with salt and pepper to taste over moderate heat until combined well and heated through.
  • Divide pasta mixture among 6 small plates and garnish with parsley.

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