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Crispy Calamari and Chorizo Rice recipe

June 19 2014

Head Chef, Mike Corbin shares one of his favourite recipes with us.  We hope you enjoy it!

Situated overlooking the Camel Estuary and the foodie town of Padstow, The Metropole Hotel has been home to Head Chef, Mike Corbin, for the last six years. Mike’s philosophy on food… quality ingredients served simply and beautifully presented.

Crispy Calamari with Lemon, Parsley and Chorizo Rice

Serves 4


  • Squid tubes x 400 gr
  • Chorizo x 100gr finely diced
  • Red onion x1 finely diced
  • Parsley x 3 sprigs chopped
  • Green pepper x1 finely diced
  • Long grain Rice x 250gr
  • Panko Bread crumbs
  • Smoked paprika
  • Lemons x 2
  • Sherry vinegar
  • Plain Flour
  • Eggs x 4
  • Olive oil


Rinse the calamari tubes under cold water and dry using kitchen towel. Put a cup of seasoned plain flour into a mixing bowl, Crack your eggs into a second mixing bowl and whisk and put the panko bread crumbs into a third bowl. Cut the calamari into rings/strips or bite size pieces and then lightly flour them, then coat them in the egg mixture lastly through the bread crumbs and onto a clean dry tray. Pre heat the frying oil to 180°c.

Cook the rice with a little chicken stock, drain and set aside. Fry off the onion in some olive oil, when the onion starts to soften add in the green pepper, chorizo and a tsp of smoked paprika, sweat off for 2/3 minutes then add the rice and parsley, tiny splash of sherry vinegar and a squeeze of lemon juice then season to taste.   

Now you can fry the calamari for approx 1 minute until golden and remove excess oil by placing it on clean kitchen towel.

Serve the calamari on a bed of the rice with a fresh salad and a big lemon wedge and enjoy!

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