2 x Squid Tube
100g Chorizo, pound coin width slices
Handful of Cherry Tomatoes
1 Tbsp Garlic Olive Oil
2 Dried Chipotle Chillies (more or less according to spice liking), chopped
Half an Onion, sliced
Fresh Lemon Juice
Pinch of Salt
Loads more of Black Pepper
First thing to do is to take your squid and cut the tube lengthways so you have two flat pieces and drizzle over a teaspoon of your choice of olive oil. We went for Garlic & Herb from Kentish Oils. Then season with the salt and pepper.
Get a frying pan on the heat then dry fry your chorizo. The natural fats in chorizo will produce it’s own oil to cook in and runs a rich orangey colour into the pan. Pick the chorizo out with tongs so the oil is left in the pan and keep the slices warm.
Next, add the onion slices and chunks of the chipotle chillies into the chorizo oil and warm through until onions are just softening. Remove to the same warm place as your chorizo.
The pan should be piping hot now so it’s ready for the main act, the squid. Lay each piece flat on the bottom of the pan and apply pressure with your spatula if needs be to keep it nice and flat. After a minute it will try and start to curl up, leave it for 30 seconds more and then flip over to the other side for another minute. Remove the first slice and repeat with the second slice.
Get your shredded lettuce leaves and dress with the remaining garlic oil, lemon juice, black pepper and juice from your cherry tomatoes. Mix in your chorizo slices, onion, chillies, tomatoes and then slice your squid pieces into strips and mix these in as well. Serve immediately.