INGREDIENTS

4 small squids

2 hot chorizo sausages

2 chicory endive

2 tomatoes

4 tbsp of olive oil

2 tbsp of sherry vinegar

Maldon salt

 

DIRECTIONS

Clean the squid and keep the tentacles (or tell your fishmonger to do it for you). Pan-fry them over a high heat with a bit of salt and olive oil. Turn the squid once the first side is golden (total cooking time 3 minutes maximum).

Meanwhile, slice the chorizo and sauté in a pan over a medium heat. Chop the chicory endive and the tomato and mix. Once the chorizo is cook add the vinegar in the pan and mix with the rest of the salad. Serve with the squid, the combination of sea and land ingredients is fabulous.