Ingredients
- 300g baby squid, cleaned
- 2 tbs olive oil
- Sea salt and cracked black pepper
- 1 chorizo (150g), sliced
- 1 orange, peeled and segmented
- ½ red onion, thinly sliced
- 2 small witlof, leaves separated
- 4 sprigs continental parsley, roughly chopped
- 1 tbs sherry vinegar
- 1 tbs olive oil
- 1 tbs fresh orange juice
Salad
Dressing
Serves: 6
Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Method
- Use a sharp knife to cut the squid into 1cm thick rings and cut the tentacles into even lengths. Toss with olive oil and season with salt and pepper.
- Whisk together the ingredients for the dressing in a large bowl and season with salt and pepper.
- Heat a large frypan over high heat and cook the chorizo for 1-2 minutes a side until crisp and the fat has rendered into the pan, transfer chorizo to dressing.
- Add the squid to the pan and cook, turning, for 1-2 minutes until opaque.
- Remove from heat and add squid to the chorizo and dressing and toss to combine.
- Arrange the orange, onion, witlof and parsley on a serving platter and scatter over chorizo, squid and pour over dressing. Serve.
