Roasted Squid With Chorizo and Pimentón


  • 2 pounds small yellow-fleshed potatoes, preferably Yukon Gold
  •  Salt and pepper
  • 1 ½ pounds cleaned squid, both bodies and tentacles
  •  Extra-virgin olive oil
  • 4 ounces Spanish chorizo, diced (about 3/4 cup)
  •  Pinch of red pepper flakes
  • 8 ounces arugula, baby spinach or tender dandelion leaves (4 large handfuls)
  •  Pimentón (Spanish paprika) for dusting
  • 3 tablespoons chopped Italian parsley


1- Put potatoes in a pot of well-salted water and bring to a simmer. Let simmer until tender, about 20 minutes. Drain; keep warm.

2- Place oven rack in the top position and heat oven to 475 degrees. Rinse squid inside and out, then drain and pat dry. Cut tentacles in half if large, but leave squid bodies whole. Season on both sides with salt and pepper.

3- Put a large cast-iron skillet over high heat. When hot, add 2 tablespoons olive oil and the chorizo. Let chorizo sizzle. Add red pepper flakes, then add squid all at once in 1 layer. Do not crowd squid; use 2 pans if necessary. Stir to coat squid with oil.

4- Immediately transfer pan to top rack in hot oven. Let roast for 6 to 10 minutes, depending on size of squid. They are ready when bodies are puffed and starting to brown and crisp at edges. Pour off and reserve pan juices and chorizo.

5- To serve, slice potatoes and, if you like, cut squid into rings. Arrange greens, potatoes and squid on a large platter, dust lightly with pimentón and sprinkle with parsley. Spoon pan juices and chorizo over everything.

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