With the onset of warmer weather in New York, all I’m craving is seafood. Wandering around the farmers market on a balmy afternoon, I decided to buy a few random ingredients and take a ‘ready, steady, cook’ approach to dinner.
In my basket, squid, freekeh, chorizo, spring onions, eggplant, lemons, cherries, parsley and a big bag of seasonal greens.
From these ingredients I decided to make freekeh & chorizo stuffed stuff squid with a grilled eggplant, cherry & seasonal green salad topped with avocado & lemon salsa.
Freekeh & Chorizo Stuffed Squid
6 squid tubes, cleaned*
1 cup freekeh
3 spring onions
1/2 cup parlsey, finely chopped
zest and juice of 1 lemon
2 cups water
Rinse freekeh and place in saucepan with salted water. Bring to a boil and simmer until freekeh is cooked, about 15 minutes. Set aside and allow to cool.
Finely chop spring onions and dice chorizo into small cubes. Heat a frying pan and fry chorizo and spring onions until chorizo is cooked and spring onions are soft. Remove from heat and set aside to cool.
In a bowl, mix chopped parsley, freekah, chorizo, spring onions and the zest and juice of lemon. Toss until well combined and season with salt and pepper if needed. If mixture is too dry, add a drizzle of oil olive.
Lightly score the squid tubes, being careful not to break through the meat. Stuff tubes with a generous portion of the freekeh mixture.
Heat a large pan (or wok) with a neutral oil until smoking. Add squid tubes, toss and cook for 2-4 minutes (depending on size of squid) or until just cooked and then begin to colour lightly.
*you can get your seafood monger to clean the squid tubes if you don’t want to do it yourself, or if you fancy acquiring a new skill, use our video as a guide
Grilled Eggplant, Cherry & Seasonal Green Salad
1 small eggplant, cut into .5cm round slices
1 cup of cherries, pitted
Seasonal Greens (anything that is in season)
Lightly oil and salt the eggplant and grill until golden brown and cooked. Allow to cool and cut into strips.
In a bowl combined greens, cherries and strips of eggplant. Drizzle with olive oil, season with salt and pepper and toss until well combined.
Avocado & Lemon Salsa
salt and pepper
Peel and cut the avocado into small cubes. Supreme lemons and cut into chunks the same size as the avocado. Place both in a bowl, season and toss to combine.
Place squid on top of a serving of the salad, top with salsa