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Salad of grilled squid, new potatoes and chorizo with rukkola and passion fruit oil
A dish to make at home, by Adrian Quetglash

Ingredients: serves 6

  • 3 fresh squid (cleaned and diced)
  • 18 baby new potatoes (boiled)
  • 18 thin slices of chorizo "Iberico"
  • 6 bunches of rocket leaves
  • pulp of 6 passion fruits
  • 150ml orange juice
  • 150ml olive oil

Pumpkin puree:

  • 500g pumpkin flesh
  • 6 anise seeds

Pumpkin puree:
Cover the pumpkin with cold water and bring to the boil. Simmer for about 10-15 minutes until the pumpkin is soft and just cooked. Drain the pumpkin well and lightly toast the anise. Add the seeds to the pumpkin flesh and pass through a fine sieve. Season to taste.

The passion fruit oil:
Place the passion fruit pulp and orange juice in a saucepan and bring to the boil. Simmer gently and reduce until it just starts to thicken. Pass through a fine sieve and whisk in the olive oil. Season to taste.

The ingredients for salad:
Heat a griddle pan or non-stick frying pan. Cut the cooked potatoes in half lengthways and add a little olive oil and seasoning. Place them on the griddle pan and grill for 1-2 minutes. Turn them over and add the diced squid. Grill the squid for 30 seconds on each side then add the chorizo slices to warm them through. Place all the warm ingredients in a bowl add a few drops of passion fruit oil, rocket leaves and mix well.

To serve:
Place a spoonful of pumpkin puree in the middle of 6 warmed plates. Divide the salad between the plates, drizzle with a little passion fruit oil and serve.

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