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. Don’t throw the tentacles away; fry them with the squid rings. Make sure that you cook the squid quickly and over a high heat – it it’s overcooked it will have a rubbery texture.
Ingredients
- 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
WEIGHT CONVERTER
Method
- 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.
Top Tip for making Calamari with chorizo
Add some finely chopped shallot and 1 deseeded and finely chopped red chilli pepper for extra colour and a spicy flavour.
-
White Fish and Chorizo Stew
Our white fish and chorizo stew is a really simple dish but full of flavour.
By Samuel Goldsmith Published
-
Patatas bravas
This classic patatas bravas is so simple and easy to make. It's the perfect side dish with soft potatoes and a rich tomato sauce infused with paprika
By Nichola Palmer Published
-
Creme Egg cupcakes
By Victoria Threader Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinners
The brother's enjoyed "traditional, English food"
By Charlie Elizabeth Culverhouse Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Here's why popcorn isn't for toddlers - brave mum shares warning over 'harmless-looking' snack that can be a go-to
You might think twice about handing your child the snack after a brave mum shares her ordeal
By Selina Maycock Published