Squid and Chorizo
Ingredients
½ cup aged balsamic vinegar
¼ cup of sugar
300g of squid
1 fresh chorizo
Wild rocket
Method
Put the balsamic vinegar and sugar in a small saucepan and boil until it has reduced by half.
Cut the squid lengthways and score the inside with a sharp knife, but not right through.
Cook the chorizo in a pan, you don’t need any oil as the sausage is full of its own oil. After three minutes take it off the heat.
Pan fry the squid over a high heat for thirty seconds. Add the cooked with diced chorizo.
Cook for about a minute before putting on the plate and topping with some wild rocket and the balsamic dressing.