James Street Cookery School: Stir fried squid, Clams with sherry and garlic
THESE dishes are super quick yet they're things you'd probably only think of ordering in a restaurant rather than cooking at home. Think again – this squid recipe is super easy and as long as you clean it thoroughly it will be delicious.
And this very simple Spanish dish of clams with sherry is something I look forward to when I go on holiday this summer. It's so tasty and great to mop up with a piece of fresh bread.
Try them – and let me know how you get on. If your confidence isn’t quite there yet to tackle squid or clams, our new cookery classes are online for bookings from August so have a look. Hope to see you on one of them soon.
STIR FRIED SQUID
250g squid, cleaned
2 tablesp sunflower oil
1 teasp sesame oil
100g shitake and oyster mushrooms, cleaned and chopped
300g pak choi or gai lan (Chinese broccoli)
4 spring onions, cleaned and chopped – include the stalks
2 cloves garlic, chopped
1 red chilli, chopped
1cm ginger, grated
½ lemon juiced
1 tablesp soy sauce
1 handful sesame seeds, toasted on a dry pan
Wash the squid and, using a clean tea towel or blue roll, pat dry. Slice into rings or, as I have done, slice lengthways and score the skin to get the nice pattern in the photograph. It is best to have this dish in bite-sized pieces as it can be hard to slice when eating.
Heat the sesame and sunflower oil together in a wok or heavy-bottomed pan and raise to a high heat (make sure your extractor fan is on). Add in the squid and mushrooms, chilli, garlic, ginger and a pinch of salt. Cook for up to three minutes, making sure you keep tossing the pan. Tip into a bowl.
Add in another teaspoon of oil and when hot add in the greens; cook until wilted, tossing as you go. Add the lemon juice and soy sauce. Return the squid to the pan to reheat for a minute. Serve with steamed rice or noodles, with toasted sesame seeds scattered on top.
CLAMS WITH SHERRY AND GARLIC
(Serves 4 as a starter or lunch)
4 tablesp olive oil
4 cloves garlic, crushed
1 pinch saffron
1 tabelsp smoked paprika
150ml dry sherry
1 tin chopped tomatoes
2 teasp sherry vinegar
1kg fresh clams
1 bunch flat leaf parsley, stalk removed and chopped
Heating a frying pan (which has a lid) to a medium heat. Add the oil, garlic and spices. Cook for a minute, ensuring it doesn't burn. Add the sherry, tomatoes and vinegar; season with salt and pepper. Increase the heat and allow to bubble for five minutes.
Wash the clams under running cold water and discard any that are already open or do not close to the touch. Add the washed clams to the tomato mix in the pan, put on the lid and cook for two to three minutes, shaking the pan from time to time.
Take a peek under the lid – discard any clams that have not opened. Taste and add seasoning if required.
Garnish with flat leaf parsley and serve in the pan at the table, preferably with crusty bread.
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