Calamari with spicy chorizo sauce and cauliflower puree

Name: Calamari with spicy chorizo sauce and cauliflower puree
Cuisine: South African
Ingredients: 2 calamari steaks; 150 g chorizo, finely diced; 2 large, ripe tomatoes, finely diced; 1 small head of cauliflower, cut into florets; 2 cloves garlic, minced; 1 tablespoon fresh lemon juice; 15 black olives, pitted; 2 tablespoons red pepper pesto; 1 liter chicken stock; 2 tablespoons olive oil; 2 tablespoons tomato paste; 1 teaspoon smoked paprika; Salt; Pepper; 3 tablespoons butter; 2 tablespoons cream

Inge @ingethirion

Worcester

Quick, easy and amazingly delicious 💛

Inge @ingethirion

Worcester

Quick, easy and amazingly delicious 💛

Saved

Ingredients

Proteins
2calamari steaks
150 gchorizo, finely diced
Fresh Produce
2large, ripe tomatoes, finely diced
1small head of cauliflower, cut into florets
2 clovesgarlic, minced
1 tablespoonfresh lemon juice
Pantry
15black olives, pitted
2 tablespoonsred pepper pesto
1 literchicken stock
2 tablespoonsolive oil
2 tablespoonstomato paste
1 teaspoonsmoked paprika
Salt
Pepper
Dairy
3 tablespoonsbutter
2 tablespoonscream

Saved

Steps

1

Bring stock to the boil in a small saucepan, lower heat, and add cauliflower. Leave to simmer over low heat until cauliflower florets are tender.
2

In another small saucepan, heat 1 tablespoon olive oil and sauté diced chorizo for about 2 minutes, before adding smoked paprika and minced garlic and sautéing until soft and fragrant.
3

Add diced tomatoes, pesto, olives and tomato puree. Leave to simmer over low heat.
4

Drain cauliflower florets and, using a hand blender, blend into a puree with the cream and two tablespoons butter. Season to taste with salt and pepper. Cover and set aside on very low heat to keep warm.
5

Season calamari steaks with salt and pepper
6

Heat the rest of the olive oil and butter in a nonstick frying pan. Add calamari steaks and cook about 2 minutes a side. Drizzle lemon juice over steaks and remove from heat.
7

Serve calamari steaks on cauliflower puree, with chorizo sauce on top. Season as needed. Serve with green vegetables of choice I prefer zesty broccoli! (Steamed broccoli finished in the pan with some butter and lemon zest)