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SUMMER Squid & chorizo recipe
Serves 4 persons
Preparation time : 10 minutes
INGREDIENTS
- 4 to 5 small squid, prepared and cleaned
- 1 tbsp flour
- Salt & freshly ground black pepper
- 2 tbsp olive oil
- 2/3 shallots peeled and crushed (in the family we prefer shallots than garlic, but garlic is of course suitable)
- 100g chorizo sausage cut into medium slices
- 2 tbsp fresh parsley
- squeeze of lemon juice
METHOD
1. Place the squid on a chopping board and slice into thick rings. Pat the squid dry with kitchen paper. Season the flour with salt and freshly ground black pepper and sprinkle over the squid.
2. Heat the oil in a large frying pan and add the shallots. Fry for 1 to 2 minutes then add the floured squid and fry over a high heat for 3-4mins, stirring all the time, until just golden. Remove and set aside.
3. Add the chorizo sausage to the hot pan and fry for 3-4mins until crisp, return the squid to the pan with the chopped parsley and stir-fry for a further minute. Adjust the seasoning to taste and serve with a squeeze of lemon juice.
Secret tip : Add some finely chopped black olives and 1 deseeded and finely chopped red chili pepper for extra colour and a spicy flavour.
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