Grilled squid with chorizo

Ingredients

• 1 whole large squid, or 3-4 small ones
• 2 cloves of garlic, peeled
• 4tbsp rapeseed or olive oil
• 1 preserved lemon
• 70g cooking chorizo
• 2tbsp jarred piquillo or piquanté peppers
• 2tbsp fresh marjoram, finely chopped
• 6 cherry tomatoes
• A wodge of country bread
• 2tbsp frozen peas, allowed to thaw
• Salt and pepper
• Pea shoots to garnish

Method

Squid has to be one of my favourite foods. There’s so much flavour in this dish and in addition to the mouth-watering taste, there are vibrant colours from the chorizo, peppers and tomatoes too. It’s very easy to prepare and quick to cook for when you need to impress your friends.

Prepare the squid by cutting down one side and opening it out flat. Score the inner side with a sharp knife (but don’t cut all the way through). Then, cut it into 6-8 pieces, roughly 4cm x 4cm.

Heat the oil in frying pan and add the whole garlic cloves. When the oil is hot, tear chunks of bread and place into the pan. Cook these croutons gently until golden, then remove and set aside to cool.

Next, dice the chorizo, halve the tomatoes, then finely chop the peppers and preserved lemon.

In the same pan as the croutons, reduce the heat and fry the chorizo. Add the peppers, lemon, tomatoes, peas and marjoram. Cook until the chorizo starts to crispen, then take off the heat.

At the same time, heat the griddle pan. Season the squid with salt and pepper and drizzle with just enough oil to cover, then cook on the griddle for 1-2 minutes until it starts to curl.

Serve the chorizo mix first, using a slotted spoon to drain off any excess oil. Then add the squid on top, and finish with the pea shoots and a drizzle of the red chorizo oil.

Gregg Wallace was on the Saga Pearl II on a voyage around France and Spain. Find out more about upcoming Saga Pearl II cruises.