Squid & chorizo served with lemon, garlic and olive oil recipe
PUBLISHED: 00:01 06 February 2015
A delicious seafood dish courtesy of our good friends at Ramus.
450g cleaned and prepared squid
200g diced chorizo sausage
zest and juice of a large lemon
3 cloves garlic, finely chopped
75ml olive oil
2tbsp chopped parsley
salt and black pepper
1 Remove the squid tentacles and wash and dry them with kitchen towel. Cut the body into rings, wash them in cold, running water, pat them dry and add them to the tentacles. Squeeze over the lemon juice and leave for five minutes. After that, drain off any excess liquid.
2 Heat oil in a pan and add the garlic and lemon zest, cooking slowly as the pan heats up. When hot, add the chorizo and fry for two minutes. Bring the heat back up, add the squid and fry for one or two minutes. Add the parsley and season with salt and pepper.
3 Serve straight from the pan on to a bed of wild rocket with lemon wedges to squeeze over.
The cookbook Ramus Forty, priced £9.95, is available online. Visit ramus.co.uk for details.