A summer squid and chorizo salad courtesy of Mr Murdoch
Well, not strictly speaking from the old Aussie guy with the ninja wife, but shamelessly ripped from the website of the Times (£) so you don’t have to pay. Ha!
(In order to keep his legion of feral lawyers moderately happy, the original recipe can be found here.)
I made this for my girlfriend yesterday and rather like me on my guitar it hit all the right notes. Unlike me on a guitar it hit them in the right order.
Don’t bother with baby squid, adult squid worked fine. The South West seaports land some excellent squid, I remember a journalist friend telling me once her fisherman boyfriend bringing back a hell of a lot. And you can, of course, get “local” chorizo thanks to people like the Bath Pig. If you don’t want that, why not experiment with any other dried port products you can get locally, some herby, spicy sausages, fried up with the squid perhaps?
The recipe in the Times said this “serves four”. It would serve four if all the quartet were anorexic supermodels with their mouths sewn up. Realistically this amount serves two, with some crusty bread on the side and a glass of crisp French white.
350g baby squid, cleaned
2 tbsp olive oil
100g chorizo, roughly chopped
Juice of 1 lime
140g pitted black olives, roughly chopped
1 red onion, finely chopped
2 large handfuls parsley leaves, roughly chopped
1 red chilli, deseeded and cut into fine strips
Sea salt, freshly ground black pepper
1 Slice the squid into rings, keeping the tentacles whole.
2 Heat the oil in a large frying pan over a medium heat, then add the chorizo. Cook for 3-4 minutes, or until the chorizo starts to turn golden and crispy, stirring occasionally. Scatter the squid into the same pan and stir thoroughly. Cook for 2-3 minutes, until the squid is pale and cooked through. Remove the pan from the heat, add the lime juice and set aside until you are ready to eat.
3 To assemble the salad, put the squid, chorizo and their juices into a serving bowl. Add the olives, onion, parsley and red chilli and season with a good pinch of salt and pepper. Toss everything together so that the lovely spicy red chorizo and fresh lime juices coat all the other ingredients. Serve immediately.