Warm Kipflers with Squid & Chorizo

There’s something I love about seafood and chorizo. They just pair together perfectly. The sweet roasted capsicum here, along with the olives, parsley and the creaminess of the potatoes all work together well. A good dash of sherry vinegar and a punchy aioli really seal the deal.

I ate this with Yeates 2022 Albariño. A wonderful wine, with some grapefruit savouriness and hints of nashi pear on the palate, and a lovely lime and mineral steeliness to finish. Sensational on a warm summer evening with some Spanish fare. I’m excited to see this wine mature and develop over future vintages.

INGREDIENTS

• 3-4 kipfler potatoes, skin on, halved
• 1 local chorizo sausage
• 1 squid tube, sliced 
• 1 red capsicum 
• 12 green olives, pitted, sliced
• 1 handful flat leaf parsley
• 1 lemon, cut into wedges sh


Aioli

• 3 large cloves of garlic
• 1 egg yolk
• 1 tablespoon of good dijon mustard
• Dash of white wine vinegar
• Dash of extra virgin olive oil
• Vegetable oil, until emulsified 

METHOD

Steam your potatoes until soft but they still keep their shape. Strain and cool and add to a bowl. 

Finely slice the red onion, pit your olives and roughly chop parsley. Roast your capsicum, or cook over a flame and peel away the skin. Add the capsicum, onion, parsley and olives to the potatoes and stir in a good tablespoon or so of sherry vinegar and a splash of olive oil.

Cut squid and season with salt, pepper and paprika. Cook on BBQ for a minute or two on each side, until caramelised and tender. Cook rounds of chorizo in a pan with a little butter, and glaze with cider. Add potatoes to the plate and top with cooked squid and chorizo. Dot some aioli on the plate and decorate with leftover parsley and a lemon wedge.