Paillard Of Squid Recipes

CHICKEN PAILLARD

Steps:

• Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
• Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
• Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
• Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

PAILLARD OF SQUID

Steps:

• Using a sharp knife, cut each squid sac open and lie it flat. Cut deep slices across the meat in one direction, but do not cut through the flesh. Peel off the skin. Repeat in the opposite direction to create perfect squares. Set aside. Combine the citrus juices, onion, garlic, jalapeno and ginger in a large glass or ceramic bowl. Add the squid. Toss to combine. Cover and marinate in the refrigerator for 4 hours.
• Combine the Sherry vinegar and grated orange rind in a large glass or ceramic bowl. Whisk in the olive oil. Add all the peppers, carrots, pomegranate seeds, scallions, parsley and mint. Season with salt and pepper to taste.
• Grill the squid over hot coals until cooked through, about 3 minutes. Add to the salad and toss. Serve immediately.

PAILLARD OF SALMON WITH A GINGER SHALLOT VINAIGRETTE, BABY GREENS WITH PAPAYA AND BASIL

Steps:

• Preheat broiler, cut salmon into thin slices, arrange 1/6 of the slices on a sheet of plastic wrap, cover with a second piece of plastic wrap and pound out salmon to 1/4-inch thickness. Transfer paillard to a plate, repeat with remaining salmon.
• Combine all vinaigrette ingredients, season paillards, drizzle entire surface with vinaigrette. Place plate under broiler for one minute or until salmon just turns opaque. Remove plate, cool 1 minute, dress greens with remaining vinaigrette, add papaya and basil and place small handful of salad at the center of each plate

PAILLARD OF SCOTTISH SALMON WITH A LEMON GRASS, CUCUMBER, AND SALMON CAVIAR VINAIGRETTE AND LOTUS ROOT CHIPS

Steps:

• Cut salmon into serving portions. Pound to one eighth of an inch. Rub with oil, salt, and pepper. Place salmon on large heat proof plate. Broil the salmon for 5 to 8 minutes until just cooked through.
• In a bowl, combine ingredients for the vinaigrette. Mix caviar and minced chives into the vinaigrette.
• Heat a pot of oil. Fry lotus chips.
• Plate salmon with baby greens and vinaigrette. Top with fried lotus chips.

PERSONAL PAELLA WITH SQUID AND SCALLIONS

Steps:

• Preheat the oven to 400°F.
• Combine the seafood stock, saffron, and pimenton in a small saucepan over medium heat and bring to a simmer; reduce the heat to very low and cover.
• Lightly season the squid with salt and pepper. In an 8-inch cast-iron or other heavy skillet, heat 1 teaspoon of the olive oil over medium-high heat. When it shimmers, add the squid and cook, stirring frequently, just until the squid lose any translucence and exude their juices, 30 to 60 seconds. Transfer the squid to a plate and decrease the heat to medium.
• Add the remaining 1 teaspoon of oil, then the red pepper flakes, scallions, and garlic and sauté until the scallion starts to soften, another 2 to 3 minutes. Add the rice and cook until the grains are well coated with the pan mixture, 1 minute.
• Pour in the hot broth and bring to a gentle boil. Decrease the heat to medium-low. Taste the liquid and add salt to taste, then let it continue to gently bubble, swirling the pan occasionally, for 8 to 10 minutes, or until the rice has swelled and absorbed much of the liquid; it should still be slightly soupy.
• Stir in the squid and tomatoes. Transfer the pan to the oven and bake, uncovered, for 10 to 15 minutes, until the rice is al dente, or mostly tender but with a little resistance in the center.
• Remove the pan from the oven, cover with a lid or aluminum foil, and let it sit for about 5 minutes, until the rice is tender. Uncover and return it to the stovetop over medium-high heat and cook for about 2 more minutes, to brown the bottom of the rice.
• Spoon it out onto a plate, and eat. Don't worry if it sticks. Just scrape it up and know that this is what the Spanish call soccarat, the crispy pieces that are considered a sign of a great paella.