Squid & chorizo served with lemon, garlic and olive oil recipe

A delicious seafood dish courtesy of our good friends at Ramus.

(serves two)

Ingredients

450g cleaned and prepared squid

200g diced chorizo sausage

zest and juice of a large lemon

3 cloves garlic, finely chopped

75ml olive oil

2tbsp chopped parsley

salt and black pepper

wild rocket

Method

1 Remove the squid tentacles and wash and dry them with kitchen towel. Cut the body into rings, wash them in cold, running water, pat them dry and add them to the tentacles. Squeeze over the lemon juice and leave for five minutes. After that, drain off any excess liquid.

2 Heat oil in a pan and add the garlic and lemon zest, cooking slowly as the pan heats up. When hot, add the chorizo and fry for two minutes. Bring the heat back up, add the squid and fry for one or two minutes. Add the parsley and season with salt and pepper.

3 Serve straight from the pan on to a bed of wild rocket with lemon wedges to squeeze over.

The cookbook Ramus Forty, priced £9.95, is available online. Visit ramus.co.uk for details.