Forget everything you thought you knew about chewy, rubbery squid! This recipe transforms humble squid into delicate, tender ‘noodles’ that are the perfect base for a truly spectacular meal. We’re talking about a vibrant, summery dish where smoky, spicy chorizo and wilted spinach cling to every strand of squid pasta. To top it all off, a perfectly pan-seared cod fillet with a crispy, golden crust adds a touch of elegance. This is the kind of restaurant-quality dinner that’s surprisingly easy to whip up at home. The secret? A simple tenderizing trick and a very quick cook time. Trust me, one bite and you’ll be hooked!
Ingredients
• 1 pound / 450 g cleaned squid tubes, fresh or frozen
• 1 cup / 240 ml whole milk
• 3 tablespoons olive oil, divided
• 4 ounces / 110 g Spanish-style dry-cured chorizo, sliced
• 5 ounces / 140 g fresh spinach
• 2 tablespoons unsalted butter
• Fine sea salt and freshly ground black pepper, to taste
• 4 6-oz / 170-g skinless cod fillets
• Chopped fresh parsley, for garnish
• Lemon wedges, for serving
Instructions
1. Prepare the Squid: Slice each squid tube lengthwise down one side to open it into a flat rectangular sheet. Cover with plastic wrap and gently pound with a meat tenderizer or rolling pin to an even thickness, being careful not to tear the flesh.
2. Tenderize in Milk: Place the pounded squid sheets into a large bowl, cover completely with the milk, and refrigerate for at least 2 hours. This is the crucial step for tender results!
3. Create the ‘Noodles’: Remove the squid from the milk and discard the milk. Pat the squid completely dry with paper towels. Using a sharp knife, slice the sheets lengthwise into thin, noodle-like strips.
4. Cook the Base: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced chorizo and cook until it becomes crispy and renders its fat, about 3 to 5 minutes. Add the spinach and butter, stirring until the spinach is just wilted.
5. Cook the Squid: Add the squid ‘noodles’ to the skillet. Cook, stirring constantly, for only 60-90 seconds, just until the squid turns opaque. Immediately season with salt and pepper, remove from the heat, and set aside to keep warm.
6. Sear the Cod: Pat the cod fillets very dry and season all sides generously with salt and pepper. Heat the remaining 2 tablespoons of olive oil in another large skillet over high heat. Once the oil is shimmering hot, carefully place the cod in the pan. Sear for 5 minutes to develop a golden, crispy crust, then flip and cook for another 2 to 3 minutes, or until the fish is opaque and cooked through.
7. Assemble and Serve: Divide the warm squid ‘pasta’ among four plates. Gently place a hot cod fillet on top of each serving. Garnish with a sprinkle of fresh parsley and serve immediately with lemon wedges for squeezing over.
Nutritional Information
• (per serving)
• Calories: 580
• Protein: 55g
• Fat: 35g
• Net Carbohydrates: 6g
Pro Tips
• for Success
• The milk soak is a non-negotiable step for tender, not rubbery, squid. Don’t skip it!
• For a perfect, crispy crust on your cod, make sure the fillets are patted completely dry and your pan is very hot before adding the fish.
• Do not walk away from the squid once it hits the pan. It cooks in about a minute and will turn tough if overcooked.
• Feel free to add a clove of minced garlic with the chorizo for an extra layer of aromatic flavor.
• This dish pairs beautifully with a crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio.
FAQ
Q: Why do I need to soak the squid in milk
A: Soaking the squid in milk is the crucial step for achieving a tender, non-rubbery texture. The lactic acid in the milk helps to break down the squid’s muscle fibers, ensuring it stays delicate and soft when cooked. Do not skip this step.
Q: Can I use frozen squid for this recipe
A: Yes, frozen squid works perfectly well. Ensure it is completely thawed in the refrigerator before you begin. Once thawed, pat the squid tubes completely dry with paper towels before proceeding with the recipe instructions.
Q: How do I get a crispy crust on the cod
A: The two secrets to a perfectly crispy cod crust are a very dry fish and a very hot pan. Pat the cod fillets completely dry with paper towels and season them well. Make sure your skillet and oil are shimmering hot before you carefully place the fish in to sear.
Q: Can I use a different fish instead of cod
A: Absolutely. This dish is also delicious with other firm, white fish. Good substitutes for cod include halibut, sea bass, or haddock. You may need to adjust the cooking time slightly depending on the thickness of the fillet you choose.
