Preserved lemon with chorizo stuffed squid.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Fruits from Chile and FOH.
Preserved Lemon
INGREDIENTS
- 3 ea. Lemons
- Salt
- ¼ cup approx. Star anise
- ¼ cup approx. Coriandor seed
- ¼ cup approx. Cardommom
- 2-3 ea. Cinnamon sticks
METHOD
- Cut the lemon as if you were going to segment it but do not cut all the way. Pack salt in the middle of the lemons.
- Place a half inch of salt in the bottom of a sterilized mason jar and add some of the spices.
- Place in the first lemon and add salt and spices layering until the top. Add more lemon juice if needed to submerge.
- Let sit in a cool dry place for 1 month.
Chorizo Stuffed Squid
INGREDIENTS
- Pack of calamari
- Chorizo from local butcher
- Preserved lemon
METHOD
- Stuff the squid with the chorizo and seal with a tooth pick (weave and thread).
- Vacuum seal and cook sous vide at 183f for 2 hours. Remove, score and torch lightly after seasoning.
- Rinse and brunoise 1 segment of the preserved lemon.
- Toss the cooked stuffed squid, croutons (tossed in smoked paprika and za’atar), some baby kale and baby heirloom tomatoes in the lemon with a bit of good olive oil.
- Garnish with some fresh thin lemon segments.
