baby squids with chorizo and anchovies
serves 4
olive oil
1/12-2 lb. baby or small squid, fresh if possible, or previously frozen north atlantic, cleaned and cut into 1/2 inch rings (save tentacles)
6-8 oz. cooked spanish chorizo, we used palacios brand; angle cut 1/4 inch thick
4 oz. wood fire roasted spanish pimientos; we used mas portell brand, cut into strips
1 med onion sliced
4 or 5 cloves garlic, chopped
50 grams anchovies, i used super fancy ortiz brand (worth it!), available at monahan’s
5 sprigs thyme
heat large heavy pan or skillet over med – high heat
when pan is hot, add enough olive oil to cover bottom of pan
add onion for a min. then the chorizo, toss for a couple minutes till they start to brown
add garlic until it just starts to brown then add pimientos, anchovies and thyme, toss for one min.
add squid tentacles and bodies and toss for another 2 min. (add more olive oil at this point if sauce is cooking down to much)
serve with crusty bread for dipping and maybe an arugula salad
