Squid and Samphire: A Seaside Sensation

3 recipes, 2 super scrumptious ingredients stealing the position as star of the show.
Squid and samphire, to me, taste like the essence of the sea. Squid may stink the house out to high heaven when you are cooking it, but trust me, it has such a delicate and subtle flavour that you will keep coming back for more, again and again.
I must admit that I still have a little way to go before I can cook the perfect squid - eliminating all hints of rubberiness in favour of a smooth texture that hardly needs chewing - but I like to think that since these two recipes using squid have been my first and only attempts, that I am doing pretty well!

Asparagus and Samphire Risotto

(Adapted from the "Risotto with asparagus" in "Mama's Italian Cookbook")

Ingredients (serves 2)

125g thin asparagus

1/2 litre water

pinch of sugar

1 1/2 tbsp butter

1 small onion

150g risotto rice

75ml white wine

salt and pepper

enough fresh samphire for 2 people

Method

1. Remove the woody ends from the asparagus and discard. Cut off the tips and reserve for later. Cut the rest of the asparagus stems in half. Bring the water to the boil with the sugar, 1tsp of butter and a little salt. Blanch the asparagus tips for 30 seconds, before removing them with a slotted spoon and plunging them into iced water to prevent them cooking any further.
2. Cook the asparagus stem pieces in the water for 15 minutes, steaming the samphire above them for 3 minutes so that it takes on some the the steam's flavour. 
3. Pour the liquid through a sieve, and save. Puree the asparagus stems and set aside, keeping warm.
4. Heat 1tbsp of butter in a large sautee pan. Add the rice and stir to coat with the butter before deglazing the pan with the wine. When this has evaporated, use a ladle to pour in 1/3 of the reserved asparagus cooking liquid, and stir constantly until it has absorbed. Repeat with the rest of the liquid or until the risotto is creamy but not runny (I say that the creaminess should not be able to be separated from the rice with a spoon, but should still be noticeable - if anyone understands what I mean by this), or when the rice is cooked through. This should take around 15 minutes.
5. Next stir in the remaining butter, asparagus puree, samphire and asparagus tips. Season and leave to rest, covered, for 2-3 minutes before serving. 

Buon Appetito! 

Jamie's Concertina Squid

(From "Jamie's Dinners" by Jamie Oliver  - with my own additional of nutmeg spinach)

I must say that this wasn't perfect. It was my first time cooking squid and with hindsight I wish I had cooked it for a little less that I did - and made the cuts in the squid a little closer together so I got the wonderful concertina effect pictured in Jamie's book. That said; I am determined not to let this get me down! I am proud of my first attempt and it still tasted absolutely delicious. You never learn anything new unless you take a dive in at the deep end! 

Ingredients (serves 2)

500g new potatoes

sea salt and freshly ground black pepper

a handful of mint leaves

mint stalks (tied together with some string)

a knob of butter

2 medium sized squid, skinned and gutted

1 red chilli, deseeded and finely chopped

1 red onion, finely sliced

a handful of flatleaf parsely, stalks and all, chopped

1/2 tbsp  finely ground white pepper

1 garlic clove, peeled and finely chopped

juice of 1 lemon + lemon zest to serve

spinach to serve 2 

a grating of fresh nutmeg 

Method

1. Cook the potatoes in boiling salted water with the mint stalks until slightly overcooked. Drain and steam dry while you heat up a large frying pan with some butter and 1tbsp olive oil. Add the potatoes and lightly crush with a pair of tongs. Toss around for around 5 minutes until slightly golden. 
2. Meanwhile, insert a large knife into the middle of the squid and make incisions of about 1cm width on top of the knife, so only one side of the squid is cooked. Coat the squid in the white pepper and a pinch of sea salt. 
3. Add the onion  and parsley stalks to the pan with the potatoes and toss until the onions are golden. Once you have achieved this, slide the potatoes and onions onto a plate. 
4. Put the pan back on the heat, add a little olive oil and fry the squid for a little under 2 minutes on each side. 
5. Meanwhile, wilt the spinach and grind over a little salt and fresh nutmeg.  
6. Add the remaining butter, garlic, chili and parsley leaves. Give it all a good shake to mix the flavours before returning the potatoes and onions to the pan for seasoning. Squeeze over the lemon juice.
7. Serve, and sprinkle with the mint leaves and lemon zest.

As Jamie would say - "Pukka!" 

Squid and Samphire Salad with Greek Potatoes

(From "200 Low Fat dishes" by Cara Hobday with my addition of the samphire)

Healthy, simple, easy and light - this dish has fresh flavours and would be perfect on a summer's day and can be rustled up in an instant! Try it as a side dish with a BBQ or outside dinner party. I get the feeling that it would be perfect for picking at.

Ingredients (Serves 2)

250g prepared squid

1 tbsp lemon juice

1 tbsp olive oil

1 chopped garlic clove

1 tbsp chopped flatleaf parsley

250g new potatoes cooked and sliced

100g halved cherry tomatoes

1 small bunch salad onions

samphire for 2 people

salt and pepper

lemon wedges, to serve

Method

1. Cut the squid bodies in half widthways, and then again lengthways so they open into large squares.  Score on one side and mix with the lemon juice and some seasoning. 
2. Cook the squid in a griddle pan for 1 minute on each side. Cut into strips, mix with the olive oil, garlic and parsley. Set aside to cool.
3. Mix the tomatoes with the spring onions and potatoes. Pour over the squid and dressing, season, and serve with lemon wedges.