Help me out lovely people – where are the best places to buy fresh seafood in Melbourne? I’m always looking for new local and Australian businesses to support and while the Sustainable Seafood guide and app helps me make the best seafood choice when shopping (squid is highly rated as a good choice btw), I would also love to know if there are some local, sustainable seafood businesses out there. Leave me a comment to fill me in on any gems you’ve found so I can make this salad over and over and over!
Why am I so eager to tuck into this salad repeatedly? The delicate flavour of marinated squid is intensified by the smokiness of the dried chorizo and paprika aioli and paired with the biting acidity of an ACV vinaigrette tossed through a bitter green and sprout salad. We used traditionally-smoked and nitrate-free chorizo for this salad, but you also have the option of using any cured or fresh chorizo, or even omitting it altogether. Whichever way you play it, this is a fresh, summery salad – even more so if you decide to heat up the BBQ or grill to cook the squid and chorizo.
Low in mercury and a very sustainable seafood choice, squid is an excellent choice for your health due to the high amounts of protein, phosphorus, selenium, iodine and zinc. It’s also very rich in omega-3 essential fatty acids, so much so that calamari oil supplement oils have started to appear on the market that contain up to four times the amount of omega-3 DHA than regular fish oil. You can save money on pricey supplements however if you tuck into some omega-3-rich seafood (like squid). Best of all, if you toss the squid with plenty of bold, bitter greens you’ll be building a powerhouse of nutrients on your plate!
- 4 squid hoods, cleaned and cut into 1 inch rings
- 1 tbsp olive oil
- Juice of one lemon
- 1 tsp smoked paprika
- salt and pepper
- 1 tbsp ghee or coconut oil
- 2 chorizo, sliced
- 2 cups rocked leaves
- 2 cups watercress leaves
- Handful of fresh sprouts or microgreens (I used snowpea and sunflower sprouts)
- 4 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 small clove of garlic, minced
- 1 tsp Dijon mustard
- ½ tsp raw organic honey
- salt and pepper to taste
- ½ cup aioli
- 1 tsp smoked paprika
- ¼ cup sunflower seeds
- In a bowl, combine the squid, olive oil, lemon juice, paprika, salt and pepper. Cover and marinate for 30 minutes.
- Heat a frying pan, grill or BBQ and cook sliced chorizo for a few minutes until crispy and aromatic. Remove from pan and then add squid and marinade, cooking for 1-2 minutes each side. Remove from the pan and mix with the cooked chorizo.
- In a large bowl, mix together the rocket, watercress, sprouts. In another bowl whisk together the olive oil, apple cider vineger, garlic, dijon mustard and honey.
- To serve, add the squid and chorizo to the salad leaves, pour the dressing over the greens and toss gently to combine. Divide between 4 bowls or plates and serve with 2 tbsp of aioli on the side.