Squid, Chorizo and Samphire Salad
By OcadoLife
Published on 01 December 2021
Classic Spanish-style squid with a twist.Time and servings
1 hrTotal time
4Servings
30 minsPrep time
30 minsCooking time
Ingredients
- 2 handfuls of basil leaves
- 2 lemons, juiced
- 6 tbsp of extra virgin olive oil
- 4 good handfuls of samphire
- 2 tbsp of sherry
- 350 g of squid tubes, cut into 1cm slices
- 4 tbsp of plain flour
- 1.5 tbsp of sunflower oil
- 1 small handful of rocket leaves, to serve
- 2 red peppers, or a jar of quality roasted peppers to save time
- 125 g of chorizo, sliced
- 4 tbsp of cornflour
Method
Step 1
Set the grill on the highest setting and grill pepper for 15-20 minutes. Seal in a plastic food bag. When cool, remove the skin and seeds then slice thinly.Step 2
For the dressing: bash up the basil in a pestle and mortar, stirring in the lemon juice, extra virgin olive oil and seasoning.Step 3
Put the samphire in a bowl and pour over some boiling water. Leave for 1 minute, drain and run under cold water. Drain again and set aside.Step 4
Fry the chorizo in 1 tbsp of olive oil for 2-3 minutes or until golden brown. Add 2 tbsp of sherry and let it evaporate.Step 5
Lightly dust the squid with flour and cornflour, season, then stir fry in 1 1/2 tbsp of sunflower oil for 3-4 minutes, or until just cooked.Step 6
To plate up, arrange the samphire, rocket, chorizo, roast peppers and squid on a plate then drizzle over a little of the dressing.