Squid with chorizo, rosemary and preserved lemon
( SERVES 4 )
A simple tapa recipes with all the flavours of Spain - grilled squid is served with crumbled chorizo on top and a drizzle of a rosemary and preserved lemon olive oil dressing.
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|1 tbsp||Olive oil|
|1||Chorizo sausage, (finely diced)|
|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.