Garlic & lemon squid with chorizo

Garlic & lemon squid with chorizo

From
Posh Kebabs
Serves
4
Cooking time
20 mins

This is a version of Madrid’s bocadillos stuffed with fried squid rings. Like the original, the best way to eat these skewers is fresh from the grill, piled into a crusty roll with lashings of paprika aïoli.

Ingredients

Quantity Ingredient
400g squid, cleaned
1 lemon, zested
2 garlic cloves, roughly chopped
1 tablespoon olive oil
150g cooking chorizo, cut into 2.5cm chunks
handful flat-leaf parsley, roughly chopped
salt
freshly ground black pepper

For the aioli

Quantity Ingredient
6 tablespoons mayonnaise
1/2 garlic clove, crushed
1 tablespoon sweet smoked paprika
1 lemon, cut into wedges, to serve

Method

  1. Cut the squid into 2cm rings and halve the tentacles. Transfer to a bowl and add the lemon zest, garlic, and oil. Season and set aside for 15 minutes.
  2. Thread the squid onto 4 skewers, alternating with the chorizo, and brush with any marinade left in the bowl. Heat a barbeque or griddle pan to high and cook the skewers for 5 minutes, turning halfway through, until the squid and chorizo are charred in places and cooked through.
  3. Meanwhile, make the aioli. In a bowl, mix the mayonnaise, garlic, and paprika.
  4. Scatter the skewers with the parsley and serve with the aïoli for dipping and the lemon cut into wedges for squeezing.
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