Squid with chorizo, rosemary and preserved lemon

Viva 14/8/2009

Amanda Laird

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Serves 4

1 tbsp	Olive oil
1	Chorizo sausage, (finely diced)
4	Squid tubes
1 tbsp	Fresh rosemary, (leaves, finely chopped)
1	Preserved lemon, (finely diced)
1	Salt & freshly ground pepper
2 tbsp	Extra virgin olive oil
1 to serve	Lemon

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 and stir in the olive oil.
Serve the squid with the chorizo crumbled over and the sauce on the side.