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 |
AdvertisementAdvertise with NZME.
Directions
- Heat a pan and when hot, add the oil and slices of chorizo. Fry for 2-3 minutes, tossing occasionally until crispy, set aside.
- 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.
- 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.
- Serve the squid with the chorizo crumbled over and the sauce on the side.
