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Calamari with spicy chorizo sauce and cauliflower puree

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We hope you got insight from reading it, now let's go back to calamari with spicy chorizo sauce and cauliflower puree recipe. You can have calamari with spicy chorizo sauce and cauliflower puree using 20 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Calamari with spicy chorizo sauce and cauliflower puree:

You need of Proteins.
You need 2 of calamari steaks.
Get 150 g of chorizo, finely diced.
Provide of Fresh Produce.
Use 2 of large, ripe tomatoes, finely diced.
Prepare 1 of small head of cauliflower, cut into florets.
Provide 2 cloves of garlic, minced.
Use 1 tablespoon of fresh lemon juice.
You need of Pantry.
You need 15 of black olives, pitted.
You need 2 tablespoons of red pepper pesto.
Get 1 liter of chicken stock.
Use 2 tablespoons of olive oil.
Provide 2 tablespoons of tomato paste.
Take 1 teaspoon of smoked paprika.
Get of Salt.
Get of Pepper.
You need of Dairy.
Provide 3 tablespoons of butter.
Get 2 tablespoons of cream.

Instructions to make Calamari with spicy chorizo sauce and cauliflower puree:

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..
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..
Add diced tomatoes, pesto, olives and tomato puree. Leave to simmer over low heat..
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..
Season calamari steaks with salt and pepper.
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..
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).

Add half the butter, the olive oil, onion and garlic and fry for. Spread the cauliflower florets in a single layer in a baking dish. Heat a generous glug of olive oil over medium-high heat in a frying pan, then throw in the chorizo and saute it for about a minute, releasing its juices. Add the onion along with a pinch of salt. Give everything a good stir, then pour in the stock.

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