Amanda Laird: Squid with chorizo, rosemary and preserved lemon

Photo / Babiche Martens

Serves 4

1 Tbs olive oil
1 chorizo sausage, finely sliced
4 squid tubes
1 Tbs fresh rosemary leaves, finely chopped
a preserved lemon, finely diced
Flaky salt and freshly ground black pepper
2 Tbs extra virgin olive oil
Fresh lemon to serve

1 Heat a pan and when hot, add the oil and slices of chorizo. Fry for 2-3 minutes, tossing occasionally until crispy, set aside.

2 Slit each squid tube down both sides then using a very sharp knife, score the skin in both directions. Fry in batches over a high heat. The squid will curl up straight away but leave to gain a golden colour which will take 3-5 minutes, adding more oil if necessary. Season.

3 Put the rosemary and lemon into a mortar and pestle then crush to make a paste. Season and stir in the olive oil.

4 Serve the squid with the chorizo crumbled over and the sauce on the side.