Squid, Chorizo and Fennel Tart Recipe

Ingredients:

• 1 ready-made shortcrust pastry
• 300g squid, cleaned and sliced
• 100g chorizo, sliced
• 1 fennel, thinly sliced
• 2 garlic cloves, minced
• 3 eggs
• 150ml heavy cream
• 1 teaspoon paprika
• Salt and black pepper, to taste
• Olive oil

Instructions:

1. Preheat your oven to 200°C (400°F).
2. Line a 20 cm tart or quiche pan with the shortcrust pastry and blind bake for 10 minutes. Remove the weights and bake for an additional 5 minutes until golden brown.
3. In a saucepan, sauté the sliced chorizo until slightly crisp, then remove and set aside. In the same pan, sauté the fennel until tender and slightly caramelized. Add the garlic and squid and cook until the squid is opaque, about 2 minutes. Season with paprika, salt, and black pepper.
4. In a mixing bowl, whisk the eggs and heavy cream. Add the chorizo and squid mixture to the bowl and mix well.
5. Pour the mixture into the tart shell and bake for 30-35 minutes or until the filling is set and golden brown.
6. Serve warm or at room temperature.

Verdict:

This squid, chorizo and fennel tart is a delicious and unique combination of flavours and textures. The squid provides a seafood twist and is complemented by the smoky, spicy flavour of the chorizo and the subtle aniseed taste of the fennel. The creamy and custardy filling is rich and satisfying. This tart is perfect for a special occasion or a fancy brunch.

Serving Suggestions:

Serve with a side salad of mixed greens and a simple vinaigrette to add some freshness. A glass of crisp white wine would also make a great pairing.