CookEat Recipe
Cod and Squid Toast Bites
Cod is cooked with saffron and paprika, then combined with quickly cooked squid, wilted spinach and diced radish. Serve the topping on crisp toast squares.
Method
Steps
Step 1
Crush the saffron threads into the measured 15 ml hot water and leave to infuse. Rinse and dry the spinach and chop it finely. Wash and finely dice the radish.
Step 2
Check the raw cod for bones and cut into 2 cm pieces. Use cleaned raw squid, with the quill, innards, beak and skin removed; slice the body into thin rings and cut the tentacles small. Keep separate from the vegetables until cooked.
Step 3
Heat 1 tablespoon olive oil in a wide pan over medium heat. Add the cod, paprika and saffron infusion. Cook gently for about 6–8 minutes, turning carefully, until a clean thermometer reads 70°C in the thickest fish pieces. Transfer to a clean bowl.
Step 4
Heat the remaining 1/2 tablespoon oil in the pan over medium-high heat. Cook the squid for about 2–3 minutes, turning, until a clean thermometer reads 74°C in the thickest pieces. Add the spinach and stir just until wilted. Fold into the cod with the radish.
Step 5
Cut the toast into small squares and crisp in a dry pan over medium heat for 1–2 minutes per side. Spoon on the finely chopped topping and serve immediately in ten portions.
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