Squid and chorizo
This is fast a furious cooking that takes just a few minutes in the frying pan and on to the plate. The smokiness from the bacon, spice from the sage and the freshness of the squid all com together in a tasty fast food treat.
You will need
4 tbsp olive oil
459g/1lb baby squid, cleaned
450g/1lb cooking chorizo
100g / 3oz smoked bacon diced, chunky
2 onions finely chopped
1 garlic bulb
3 tomatoes, peeled, seeds removed, cut into dice
Salt and freshly ground black pepper to taste
½ lemon, juice only
Flat leaf parsley
Now if you cannot get your squid all ready prepped and ready to go it is not difficult to clean. Just pull the tentacles away from the body remove the quill, the hard bit, from the inside and throw that away. Remove the 'ears' from either side of the squid body and remove the skin with your fingers. Cut the tentacles just below the eyes, being sure not to cut the ink sac. Be sure to remove the beak at the base of the tentacles. Then wash it under cold water and remove any thing else that is there. Just leaving you the white flesh of the squid and the tentacles. This all sound a lot but it is not that hard to do and only takes a few seconds.
Now cut the squid up in to even sized pieces. Slice the chorizo fairly thin and make sure that the bacon is in good chunky lardoons. And now you can start to cook.
Get a frying pan on the heat and add the oil onions and garlic. As they start to cook add the bacon get that to start to cook and then add the sausage. Once the sausage and the bacon have started to go, brown and crisp up add the squid. Once the squid start to turn white toss in the tomatoes and heat them threw and then finish with a good amount of chopped parley and a squeeze of lemon juice.
As a started or a main this is a tasty treat.