Grilled Baby Squid with Chorizo, Lemon Aioli, Mache and Pea Vinaigrette…….              

      A delicious Summer combination.

SQUID/CHORIZO

6 MEDIUM FRESH SQUID TUBES

(GET FROM YOU FISH MONGER – REQUEST THEM TO SKIN AND CLEAN)

2 LEMONS

50ML EXTRA VIRGIN OLIVE OIL

3 CHORIZO SAUSAGES

METHOD

ENSURE  SQUID IS CLEAN,

ZEST AND JUICE 2 LEMONS, MIX WITH OLIVE OIL AND MARINATE SQUID HOODS AND LEGS FOR 10 MINUTES PRIOR TO COOKING (BE SURE NOT TO OVER MARINATE AS THE LEMON JUICE WILL COOK THE BABY SQUID)

SLICE OR DICE CHORIZO SAUSAGE

LEMON AIOLI

150 ML BASE MAYONNAISE

4 ROASTED CLOVES OF GARLIC

2 LEMONS

SEA SALT TO TASTE

METHOD

ZEST AND JUICE LEMONS, CRUSH ROASTED GARLIC, MIX WITH BASE MAYONNAISE AND ADD SALT

MIX AND REFRIDGERATE UNTIL USE

PEA VINAIGRETTE

100G FRESH GREEN PEAS (BLANCHED)

1 SMALL ESCALLOT FINELY DICED

¼ BUNCH FLATT LEAF PARSLEY – CHOPPED

20ML WHITE WINE VINEGAR

20ML EXTRA VIRGIN OLIVE OIL

DARY CHILLI FLAKES TO TASTE (1/2 TEASPOON WILL BE MED – HOT)

SEA SALT – TO TASTE

METHOD

ROUGH CHOP BLANCED PEAS, FINE DICE ESHALLOT, ROUGH CHOP PARSLEY.

MIX WHITE WINE VINEGAR AND EXTRA VIRGIN OLIVE OIL TOGETHER, ADD PEA MIX, SEASON WITH DRY CHILLI AND SEA SALT TO TASTE.

REFRIDGERATE UNTIL USE

TO FINISH DISH

HEAT BBQ OR GRILL PLATE TO VERY HOT (MUST BE HOT TO COOK SQUID)

PLACE A DOLLOP OF LEMON AIOLI ON PLATE

BRING PEA VINAIGRETTE UP TO ROOM TEMPERATURE

GRILL SQUID FOR A FEW SECONDS ON BOTH SIDES INCLUDING THE LEGS

GRILL CHORIZO FOR A FEW MINIUTES TO CARAMELISE

SLICE SQUID INTO ROUNDS, PLACE ON TOP OF LEMON AIOLI, DRESS WITH PEA VINAIGRETTE, PLACE CHORIZO ON TOP, GARNISH WITH BABY MACHE LEAVES OR WATERCRESS.

SERVE WITH LEMON CHEEK.