SQUID AND CHORIZO SKEWERS

For a taste of Spanish holidays, charred squid is paired with Padrón peppers and spicy chorizo, then served with a cooling lemony mayo. Don’t be afraid of barbecuing squid – it’s easy and cooks quickly, so these skewers are ideal for getting on the grill when your guests arrive.

INGREDIENTS

SERVES: 8

500g medium squid with tentacles, cleaned

Finely grated zest of 1 lemon

2 tbsp extra virgin olive oil

2 large garlic cloves, finely grated

2 tbsp finely chopped flat-leaf parsley

2 rosemary sprigs, finely chopped

200g spicy cooking chorizo sausage, cut into 2cm chunks

200g Padrón peppers

Salt and freshly ground black pepper

For the lemon mayo:

100g mayonnaise

50g Greek yoghurt

Juice of 1⁄2 lemon

1 small garlic clove, finely grated

To serve:

4 large flatbreads, cut into quarters

120g rocket leaves

1 lemon, cut into wedges

METHOD

1: If using wooden skewers, pre-soak them in water for 30 minutes to avoid scorching on the barbecue.

2: On a board, carefully slice open each squid pouch so it lies flat and cut a lattice pattern on the softer, internal surface. Cut the squid pouches into 5cm pieces. Cut the tentacles in half.

3: Put the scored squid and tentacles into a small bowl and add the lemon zest, extra virgin olive oil, garlic, herbs and some seasoning. Leave to marinate for 15 minutes.

4: Meanwhile, in a bowl, mix all the ingredients together for the lemon mayo and set aside.

5: Thread the marinated squid, chorizo chunks and Padrón peppers alternately onto 8 skewers. Place on a hot barbecue and cook for 6–8 minutes, turning frequently. Towards the end of cooking, briefly place the flatbreads on the barbecue to warm through, turning them once.

6: Thread the marinated squid, chorizo chunks and Padrón peppers alternately onto 8 skewers. Place on a hot barbecue and cook for 6–8 minutes, turning frequently. Towards the end of cooking, briefly place the flatbreads on the barbecue to warm through, turning them once. Serve the skewers as soon as they are ready, with the lemon mayo, rocket and lemon wedges alongside.

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