SQUID AND CHORIZO SALAD WITH LEMON DRESSING
Recipe Raphaella Frame
4T olive oil 1T red wine vinegar 1T lemon juice zest of half a lemon 1 small garlic clove, minced a pinch of sugar sea salt and milled
black pepper 400g baby squid 3T olive oil juice and zest of one lemon 80g chorizo sausage,
thinly sliced a large handful of baby
spinach leaves a large handful each of rocket and flatleaf parsley, roughly chopped a handful of cherry
tomatoes, halved lemon wedges, to serve
In a bowl, combine the olive oil, vinegar, lemon juice, lemon zest, garlic and sugar and leave to infuse. Season with salt and pepper.
Cut the squid heads open along the seam and, using a sharp knife, score the inside in a diamond pattern. Heat the olive oil in a large frying pan and sear the squid over a high heat for about two minutes or until it begins to caramelise. Add the lemon juice and zest, and season well. Remove from the pan and set aside. Add the chorizo to the juices in the pan and cook until the edges begin to curl. Remove from the heat.
In a large bowl, mix the baby spinach, rocket and parsley, add the cherry tomatoes and drizzle the dressing on top, tossing through to coat. Serve the salad topped with the squid and chorizo, and a wedge of lemon.