Seared Squid with Chorizo
Ingredients
Ingredients
- Cleaned Squid including Tentacles x 500g
- Chorizo Sausage x 250g
- Cherry Tomatoes x 12
- Greek Yoghurt x 2 Tblsp
- Chopped Coriander (Cilantro) x 1 Tblsp
- Juice of half a lemon
- Rocket x 100g
- Chickpeas x 1 tin 400g
- Good Quality Virgin Olive Oil x 300ml
- Ground Cumin x 2 Tsp
- Dried Chilli Flakes x Pinch
- Salt
- Garlic Clove x 2
- Drain the Chickpeas and blend with Olive Oil, cumin, 1 clove of garlic and chilli flakes. Add salt to taste
- Mix the Greek Yoghurt with the Coriander and save to serve on the side
- Half the cherry tomatoes
- Cut the squid into 5mm thick rings; slice the chorizo into long angled slices
- Heat a large frying pan to medium with a splash of the olive oil
- Add the chorizo and fry until coloured. Remove the chorizo and drain the coloured oil and keep it for serving.
- Return the frying pan to the heat and turn it up to hot
- Once the pan is hot flash fry the squid for 4-5 minutes until it takes on some colour
- Add the chorizo back into the pan along with the cherry tomatoes and final clove of garlic.
- Toss everything with a more olive oil and the lemon juice.
- To serve:
- Put a dollop of the humous (chickpea puree) in the middle of a plate
- Spoon on the Chorizo & Squid mixture.
- Spoon the Chorizo oil around the plate
- Add a pile of Rocket
- Allow diners to add Greek Yoghurt.