PREP TIME: 10 minutes + 2 hours to tenderize
COOKING TIME: 15 minutes
MAKES 4 servings
Make sure you use the freshest squid you can find for this delicious, summery dinner. Fresh fish should not taste fishy at all. Frozen squid will work, too, though fresh is preferred. Follow the directions carefully to end up with tender, not chewy, squid!
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 sausage, sliced
5 ounces (140 g) fresh spinach
2 tablespoons unsalted butter
Fine sea salt and freshly ground black pepper
4 (6-oz/170-g) skinless cod fillets
Chopped fresh parsley, for garnish
Lemon wedges, for serving
- Prepare the squid: Place a tube on a cutting board with a short end facing you. Slice lengthwise through one side to open it up into a large rectangle of flesh (do not cut all the way though, which would leave you with 2 pieces). Discard any remaining membrane inside the squid.
- Cover the rectangle with a piece of plastic wrap. Use a metallic or wooden meat tenderizer or rolling pin to gently smash the squid into a uniformly thick layer—this will also soften its texture. Make sure that the squid pieces remain whole and aren’t broken up.
- Repeat this process for all the squid tubes, placing them in a large mixing bowl as you go. Cover the squid with the milk and place in the fridge for at least 2 hours to tenderize.
- When you are ready to cook, remove the squid from the milk and pat dry using paper towels. Cut the pieces lengthwise into thin noodle-size strips.
- Place a large frying pan over medium heat and pour 1 tablespoon of the oil into the pan. Add the chorizo and cook until crispy, 3 to 5 minutes. Add the spinach and butter and cook until the spinach is wilted. Add the squid and cook for about 1 more minute, stirring constantly, until the squid is opaque. Season well with salt and pepper, then slide off the heat and move to the back of the stove to keep warm.
- Prepare the cod: Season each fillet with a generous pinch of salt and pepper. Place a large frying pan over high heat and pour the remaining 2 tablespoons of oil into the pan. Once hot, add the cod and pan-fry the fish for 5 minutes, until crispy and golden, then flip and cook for 2 to 3 minutes more, until no longer translucent in the center.
- Divide the squid “pasta” evenly among 4 serving plates and top with the hot cod.
- Garnish with chopped parsley and serve with a lemon wedge. Store any leftovers in the refrigerator for up to 2 days.