This quick and easy Spanish dish is often served as part of a tapas meal with lots of other tasty savoury small dishes. However, it makes a delicious starter to a Mediterranean meal or can be served as a light summer lunch for two people. Most squid sold on fish counters will be ready- prepared and cleaned with the tentacles pushed inside the body. Don’t throw the tentacles away; fry them with the squid rings. Make sure that you cook the squid quickly and over a high heat – it it’s overcooked it will have a rubbery texture.
- 4 small squid, prepared and cleaned
- 1tbsp flour
- Salt and freshly ground black pepper
- 2tbsp olive oil
- 2 garlic cloves, peeled and crushed
- 100g chorizo sausage, thinly sliced
- 2tbsp freshly chopped parsley
- Squeeze of lemon juice
Place the squid on a chopping board and slice into thick rings. Pat the squid dry with kitchen paper. Season the flour with salt and freshly ground black pepper and sprinkle over the squid.
Heat the oil in a large frying pan and add the garlic. Fry for 1-2mins then add the floured squid and fry over a high heat for 3-4mins, stirring all the time, until just golden. Remove and set aside.
Add the chorizo sausage to the hot pan and fry for 3-4mins until crisp, Return the squid to the pan with the chopped parsley and stir-fry for a further minute. Adjust the seasoning to taste and serve with a squeeze of lemon juice.
Top tip for making Calamari with chorizo
Add some finely chopped shallot and 1 deseeded and finely chopped red chilli pepper for extra colour and a spicy flavour.