Ingredients
1 tsp diced Preserved Lemons
3 Chorizo Stuffed Squid
6 Cherry tomatoes
6 leaves baby kale
6 fresh croutons, grilled
Fresh lemon juice, to finish
Extra virgin olive oil, to finish
Lemon slice, cut into wedges, for garnish
To make the Preserved Lemons
3 lemons
Salt
Star anise ¼ cup
Coriander seed ¼ cup
Cardamom ¼ cup
Cinnamon sticks 2-3
To make the Chorizo Stuffed Squid
3 squid tubes, 2-3 inches long
3 to 6 tbsp spicy chorizo, enough to fill squid tubes
Directions
To plate the dish, rinse and brunoise (finely dice) 1 segment of the preserved lemon. Gently toss the cooked stuffed squid, cherry tomatoes, kale and croutons. Drizzle with fresh lemon juice and olive oil.
Garnish with some fresh thin lemon segments
(Makes 1 serving)
To make the Preserved Lemons
Cut the lemons into wedges from the top to within ½ inch of the bottom; sprinkle salt on the exposed flesh, then reshape the fruit. Place a half inch of salt in the bottom of a sterilized mason jar and add 1/3 of the spices and place the first lemon on top. Repeat with remaining 2 lemons, salt and spices. Press lemons down to release their juices. Add fresh lemon juice if needed to submerge.
Let sit in a cool dry place for 1 month. To use, rinse the lemons, as needed, under running water, removing and discarding pulp.
To make the Chorizo Stuffed Squid
Stuff the squid tubes with the chorizo and seal with a toothpick (weave and thread). Vacuum seal and cook, sous vide, at 183 degrees F for 2 hours. Remove toothpick, score, sprinkle with salt and pepper, and torch lightly.