Squid, Potatoes with Chorizo - Recipe by Chef Niels Lefevere

Squid, Potatoes with Chorizo - Recipe by Chef Niels Lefevere

Chef Niels Lefevere from L’Auberge des Carrières in Les Taillades shares a delicious recipe of squid, chorizo potatoes, tomato water and rouille sauce.

Sommaire

A balanced and refined Mediterranean creation

The squid, potatoes with chorizo and tomato water by Chef Niels Lefevere from L’Auberge des Carrières in Les Taillades perfectly embodies the harmony between land and sea. The tenderness of the squid pairs beautifully with the spice of the chorizo and the softness of the potatoes, all enhanced by a refreshing tomato water. A bold and gourmet recipe, typical of modern Provençal cuisine.

Total time: 45 min  |   Difficulty: medium  |   Serves: 4 people

Squid, potatoes with chorizo, tomato water and rouille by Chef Niels Lefevere - L'Auberge des Carrières in Les Taillades

Ingredients for 4 people

  • 800 g of squid
  • 50 cl of milk
  • 600 g of potatoes
  • 5 shallots
  • 1 bunch of chives
  • 1/4 of a spicy chorizo
  • Rouille sauce
  • Tomato gazpacho

Preparation - step by step

  1. Clean the squid. Rinse the squid thoroughly under cold water, then place them in a saucepan with the milk. As soon as it comes to a boil, remove them and immediately plunge them into a bowl of iced water to stop the cooking process.
  2. Prepare the potatoes. Peel the potatoes and cut them into small cubes. Rinse them, then blanch for 10 minutes in boiling water. Refresh in iced water, drain, then brown them in a pan with a drizzle of olive oil.
  3. Cook the shallots. Finely chop the shallots and sweat them gently in a pan over low heat. Then finely chop the chives and add them to the mixture along with the potatoes.
  4. Add the chorizo. Cut the spicy chorizo into small cubes and stir it into the shallot and potato mixture. Mix well to combine the flavors.
  5. Plate the dish. Arrange the poached squid on the plate with the potato and chorizo preparation. Add a few dabs of rouille and a little tomato gazpacho around for the finishing touch.

Chef's Tip

« Poaching the squid in milk before cooking makes them more tender and melt-in-the-mouth, while preserving their delicate flavor. »

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