Pan-fried squid with hot chorizo and endives salad
We love squid in Spain and we consume it in so many different ways. This is probably a new way of eating it to most people, in a salad and pairing perfectly with the intensity of the chorizo!
INGREDIENTS
4 small squids or 1 big one
1 fresh hot chorizo sausage
2 chicory endive
2 tomatoes
4 tbsp of extra virgin olive oil
2 tbsp of sherry vinegar
2 spring onions
Maldon salt
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 2 minutes maximum)
Meanwhile, slice the chorizo and sauté in a pan over a medium heat. Chop the chicory endive, the spring onion and the tomato and mix. Once the chorizo is cook add the vinegar in the pan and mix with the rest of the salad.
Finish with a drizzle of Extra virgin olive oil and sea crystals.Serve with the squid, the combination of sea and land ingredients is fabulous.
