Grilled Squid Salad with Young Potatoes, Chorizo, Arugula Leaves, and Passion Fruit Pulp

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Serve the salad on warm plates. Place a tablespoon of pumpkin puree in the center of each plate. Then arrange the salad, drizzle with passion fruit oil, and serve.

Ingredients

Star anise - 6 pieces
Squid - 3 pieces
New Potatoes - 18 pieces
Chorizo - 1 piece
Arugula - 6 bunches
Passion Fruit - 6 pieces
Orange juice concentrate - 5 fl oz
Olive Oil - 5 fl oz
Pumpkin - 17.6 oz
Salt - to taste

Step by Step guide

Step 1

Cut the flesh of the pumpkin (butternut squash is well-suited for this purpose, as pilgrims in medieval Europe made water flasks from it) into random pieces, cover with cold water, and bring to a boil. Cook for ten to fifteen minutes until the pumpkin is soft but not mushy.

Step 2

Lightly toast the anise seeds in a pan without using any oil. Just the heat from the pan and the anise will suffice. After quickly toasting the anise, carefully drain the water from the pot with the pumpkin, add the anise seeds, and pass the flesh through a sieve.

Step 3

Pour freshly squeezed orange juice into a saucepan, add the pulp of passion fruit, and bring to a boil. Let the mixture simmer gently until it reduces slightly and thickens. Strain the mixture through a sieve, then add olive oil and mix thoroughly.

Step 4

Wash the potatoes and boil them with the skin on.

Step 5

Preheat the grill (or a skillet with a special ribbed non-stick coating). Cut the boiled potatoes in half lengthwise, drizzle with olive oil, and sprinkle with salt. Then, grill the potatoes (or sear them in a hot skillet) for one to two minutes on each side. Next, place large pieces of squid on the grill and cook them for about thirty seconds on each side. After that, heat the chorizo pieces on the grill. Combine all the warm grilled ingredients for the salad in a bowl. Add a little passion fruit oil, arugula leaves, and mix well.

Step 6

Serve the salad on warm plates. Place a tablespoon of pumpkin puree in the center of each plate. Then, arrange the salad around it, drizzle with passion fruit oil, and serve.