Squid and Chorizo Salad Recipe

Production and recipes Raphaella Frame-Tolmie Styling Kim Hoepfl Photograph Graeme Borchers Ingredients:

  • 4T olive oil
  • 1T red wine vinegar
  • 1T lemon juice
  • Zest of half a lemon
  • 1 small clove of garlic, minced
  • Pinch of sugar
  • Salt and pepper to taste
  • 400g baby squid
  • 3T olive oil
  • Juice and zest of one lemon
  • 80g chorizo sausage, thinly sliced
  • Baby spinach
  • Large handful each of rocket and flatleaf parsley, roughly chopped
  • Handful of cherry tomatoes, halved
  • Lemon wedges, to serve
Directions: In a bowl, combine the olive oil, vinegar, lemon juice, lemon zest, garlic and sugar and leave to infuse. Season with salt and pepper. Cut the squid heads open along the seam and, using a sharp knife, score the inside in a diamond pattern. Heat the olive oil in a large frying pan and sear the squid over high heat for about two minutes or until it begins to caramelise. Add the lemon juice and zest, and season well. Remove from pan and set aside. Add the chorizo to the juices in the pan and cook until the edges begin to curl. Remove from heat. In a large bowl, mix the baby spinach, rocket and parsley together, add the cherry tomatoes and drizzle with the dressing, tossing through to coat. Serve salad topped with the squid and chorizo, and a wedge of lemon. Makes 4–6 This recipe was originally featured in the May 2010 issue of House and Leisure.