Squid, Chorizo & Baby Potato Salad with Lemon Oil

I am SO excited that I found a new fishmonger locally to me! I am so delighted as I rarely get the time to go to Billingsgate Fish Market for good supplies of fresh squid! I bought two large ones. You can easily make this dish with frozen squid rings though - which you can buy pretty much anywhere.

This is a simple salad which packs a huge punch of flavour and will leave your taste buds so happy! And it doesn't take long to cook. And its easy peasey.

Ingredients:

2 squid, cleaned and sliced
100g cooking chorizo, sliced
400g baby potatoes, halved
1 red pepper, sliced
1 onion, sliced
3 cloves garlic, chopped
1 chilli, sliced (optional)
90g rocket, baby leaf or pea shoot salad leaves

For the Lemon oil:

1 lemon
60 ml (1/4 cup) olive oil

Method;

To make the lemon oil, pare the rind off the lemon in large bits, making sure to avoid the white pith underneath the skin. Put into a saucepan with the oil and heat until hot but not boiling. Take off the heat and leave to cool. Chill.

Boil the potatoes for about 15 minutes or until tender. Drain and cover with a tea towel.

Put the chorizo into a pan and cook for about 6-8 mins, stirring. The oil should release from the chorizo, but if you need a little more, add 1 tsp. oil. Then add the pepper and onions and stir fry for five minutes, adding the garlic (and chilli, if using) for the last minute. Then add the squid and cook for a further 3 minutes. Add a little black pepper and taste to see if it needs salt.

To serve, place the salad leaves on a plate. Add the potatoes to the pan with the chorizo mix and stir through, off the heat. Add the chorizo & squid mix on top of the salad. Drizzle with the lemon oil and serve. Delicious!