The air is crisp, the leaves are changing, and warm fall recipes are on the menu. What better way to enjoy the fall season than by bringing its savory flavors into your kitchen? Whether it be a hearty stew or a dish that uses some of the season’s staples, Town Dock’s locally caught and sustainably sourced seafood makes for the perfect fall meal. Warm up on those chilly fall days with one of these delicious recipes using Town Dock calamari, squid, and paiche:
Slow Cooked Squid and Chorizo Stew
Preparation time: less than 30 mins
Cooking time: 1 – 2 hours
1 tbsp extra virgin olive oil
2 onions (about 300g/10½oz), cut into 10 wedges
2 garlic cloves, sliced
2 bay leaf
1 sprig thyme
2 pinch salt
2 pinches ground black pepper
1 pinch cayenne pepper
2 tsp smoked paprika
1½ oz tomato purée
14 oz canned chopped plum tomatoes
7 oz white wine, boiled for 30 seconds
14 oz squid, skin and quill removed, scored and cut in to 5cm/2in pieces
7 oz cooking chorizo, cut in to 3cm/1¼in pieces
10½ oz new potatoes, halved
3½ oz squid, cleaned, cut into rings
- For the paste, in a medium frying pan over medium heat, heat the olive oil and fry the onions, garlic, herbs, salt, pepper and smoked paprika for about seven minutes, or until lightly golden brown.
- Add the tomato purée and cook for three minutes, stirring frequently. Add the chopped tomatoes and cook for five minutes, or until they have broken down.
- Add the remaining ingredients, except for the 3½ oz squid and chopped parsley, and bring to a simmer. Cover with a lid, but leaving a small gap for steam to escape and reduce the heat to minimum– just a few bubbles. Cook for one hour.
- Taste and adjust the seasoning with more salt and pepper if necessary.
- To finish the dish and serve, flash fry the squid rings for one minute in a hot frying pan, on high heat, until golden brown and just cooked through.
- Arrange the stew on a large dish or four large plates. Sprinkle with parsley and spoon over the sauce. Top with flash-fried squid pieces and parsley.
Recipe courtesy of Raymond Blanc and BBC Food
Butternut Squash and Calamari Seafood Pilaf
Preparation time: 35 – 40 minutes
Cooking time: 45 – 50 minutes
1 small butternut squash, peeled, seeded and cubed
1 tbsp harissa paste
3 tsp olive oil
2 cloves garlic, finely chopped
10 oz brown basmati & wild rice
16 fl. oz fish stock
14 oz frozen calamari rings or squid tubes
grated zest and juice of 1 lemon
chopped fresh parsley, to serve
- Preheat the oven to 425º.
- Toss the squash with the harissa and half the oil, and spread in a single layer in a shallow roasting pan. Roast in the oven for 20–25 minutes until browned and cooked through.
- Meanwhile, heat 1 tsp of the oil in a heavy-based saucepan and add the garlic. Cook for 30 seconds until golden, then add the rice mix and stir to coat in the oil. Add the stock to the pan, bring to a boil, then cover and simmer gently for 20–25 minutes until the rice is tender.
- Heat the remaining oil in a large nonstick frying pan and add the seafood. Cook over a medium high heat for 7–8 minutes until cooked through, then top with the lemon zest and juice.
- Stir the roasted squash, mixed seeds and the seafood into the rice along with any pan juices and serve with chopped parsley sprinkled on top.
Recipe courtesy of Waitrose
Tomatoey Baked Paiche with Goat Cheese and Mint
Preparation time: 15 – 20 minutes
Cooking time: 25 – 30 minutes
1 tbsp extra-virgin olive oil
1 large yellow onion, diced
1 tbsp capers, finely chopped
1/2 teaspoon ground black pepper
1 (28 oz) can no salt added crushed tomatoes
4 (4 oz each) paiche fillets
1/2 tsp fine sea salt
10 fresh mint or parsley leaves
4 oz goat cheese
- Preheat the oven to 350°F.
- In an ovenproof medium skillet, heat oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add capers and pepper to the skillet and cook for 1 minute. Add tomatoes and stir to combine; heat and bring to a gentle simmer.
- Season paiche with salt. Nestle fish into the tomato sauce and top with mint and goat cheese. Bake fish until firm and cooked through, about 25 to 30 minutes.
Recipe courtesy of Whole Foods Market