Recommendation to Producing Yummy Calamari with spicy chorizo sauce and cauliflower puree

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To cook an unforgettable Calamari with spicy chorizo sauce and cauliflower puree, below are the components required:

1. Use of Proteins.
2. Take 2 of calamari steaks.
3. Use 150 g of chorizo, finely diced.
4. Get of Fresh Produce.
5. Get 2 of large, ripe tomatoes, finely diced.
6. Prepare 1 of small head of cauliflower, cut into florets.
7. Provide 2 cloves of garlic, minced.
8. Prepare 1 tablespoon of fresh lemon juice.
9. Prepare of Pantry.
10. Take 15 of black olives, pitted.
11. You need 2 tablespoons of red pepper pesto.
12. Prepare 1 liter of chicken stock.
13. Provide 2 tablespoons of olive oil.
14. You need 2 tablespoons of tomato paste.
15. Use 1 teaspoon of smoked paprika.
16. Get of Salt.
17. Provide of Pepper.
18. Take of Dairy.
19. Take 3 tablespoons of butter.
20. Take 2 tablespoons of cream.

After preparing the components, now you are good to prepare your appetizing Calamari with spicy chorizo sauce and cauliflower puree by following the guidances below:

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).

Preparation Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Meanwhile, combine remaining cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the. For the cauliflower purée, melt the butter in a large pan over a low to medium heat and add the cauliflower florets.

Recipe : Calamari with spicy chorizo sauce and cauliflower puree

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