Squid with chorizo, rosemary and preserved lemon

Babiche Martens

A simple tapa recipe with all the flavours of Spain, this grilled squid is served with crumbled chorizo on top and a drizzle of a rosemary and preserved lemon olive oil dressing. To learn how to prepare fresh squid, watch this video.

Ingredients

1 Tbsp	Olive oil
1	Chorizo sausage, finely diced
4	Squid tubes (Main)
1 Tbsp	Fresh rosemary, finely chopped
1	Preserved lemon, finely diced
2 Tbsp	Extra virgin olive oil
1 to serve	Lemon

Directions

1. Heat a pan and when hot, add the oil and slices of chorizo. Fry for 2-3 minutes, tossing occasionally until crispy, set aside.
2. Slit each squid tube down both sides then using a very sharp knife, score the skin in both directions. Fry in batches over a high heat. The squid will curl up straight away but leave to gain a golden colour which will take 3-5 minutes, adding more oil if necessary. Season.
3. Put the rosemary and lemon into a mortar and pestle then crush to make a paste. Season with salt and pepper and stir in the olive oil.
4. Serve the squid with the chorizo crumbled over and the sauce on the side.