Grilled squid is an extremely flexible ingredient which lends itself to a variety of combinations. This dish takes some of the flavours present in the classic “espetada de lula” (squid skewers) to form a rich and fresh sauce/salsa. Squid grills very quickly, the aim here is to give it a charcoal taste while maintaining its freshness.
1 cup of finely chopped chorizo
1/2 cup finely chopped spring onion 1 seeded red chillie, finely chopped
2 cups of finely chopped roast red peppers (peeled)
2 tbsp olive oil
1/2 cup chopped coriander
1 tbsp of freshly squeezed lemon juice
1. To make the sauce/salsa gently fry the chorizo and mix all ingredients together.
2. Grill the squid (a couple of minutes on each side) and toss in tablespoon of butter. If you’re using large squid you can grill whole and cut into smaller pieces before adding the butter.
3. Pour the sauce/salsa on top of the squid and serve immediately.