All over the Mediterranean you see really big and bold combinations of surf and turf, and how beautifully it works together – this recipe comes with the harmony of all my favourite ingredients.
Ingredients
2 large super-ripe tomatoes (300g total)
300g whole squid, cleaned, gutted
70g chorizo or spicy sausage
½ a bunch of mint (15g)
1 lemon
Method
- Finely grate the tomatoes on a box grater, discarding the skin. Slice into the squid and open it out like a book, lightly score on the inside at ½cm intervals in a criss-cross fashion, slice off and reserve the tentacles, then season with sea salt and black pepper.
- Slice the chorizo (or break apart if using spicy sausage) and pick the mint leaves.
- Preheat a large non-stick frying pan on a very high heat. After 3 minutes, drizzle in 1 tablespoon of olive oil, lay the squid in the pan scored side down and use a fish slice to press down on it for 1 minute, then add the tentacles and the chorizo (or spicy sausage). Scatter in half the mint leaves and cook for 3 minutes, tossing regularly.
- Remove the scored squid to a plate, then tip the tomatoes into the pan and squeeze in a little lemon juice. Cook for a further 2 minutes, or until thickened and reduced, then divide between plates.
- Slice the scored squid ½cm thick and scatter over the sauce along with the rest of the mint leaves.
- Serve with the rest of the lemon cut into wedges, for squeezing over.
