Calamari with chorizo
Skill level: Easy peasy
This quick and easy Spanish dish is often served as part of a tapas meal with lots of other tasty savoury small dishes. However, it makes a delicious starter to a Mediterranean meal or can be served as a light summer lunch for two people. Most squid sold on fish counters will be ready- prepared and cleaned with the tentacles pushed inside the body. Donít throw the tentacles away; fry them with the squid rings. Make sure that you cook the squid quickly and over a high heat Ė it itís overcooked it will have a rubbery texture.
- 4 small squid, prepared and cleaned
- 1tbsp flour
- Salt and freshly ground black pepper
- 2tbsp olive oil
- 2 garlic cloves, peeled and crushed
- 100g chorizo sausage, thinly sliced
- 2tbsp freshly chopped parsley
- Squeeze of lemon juice
Add some finely chopped shallot and 1 deseeded and finely chopped red chilli pepper for extra colour and a spicy flavour.
- Place the squid on a chopping board and slice into thick rings. Pat the squid dry with kitchen paper. Season the flour with salt and freshly ground black pepper and sprinkle over the squid.
- Heat the oil in a large frying pan and add the garlic. Fry for 1-2mins then add the floured squid and fry over a high heat for 3-4mins, stirring all the time, until just golden. Remove and set aside.
- Add the chorizo sausage to the hot pan and fry for 3-4mins until crisp, Return the squid to the pan with the chopped parsley and stir-fry for a further minute. Adjust the seasoning to taste and serve with a squeeze of lemon juice.