Squid n Chorizo
Ingredients:
2 medium squid tubes (sliced into thin rings)
2 chorizo sausages (sliced inch thick)
couple sprigs thyme
red wine vinegar
olive oil
sun dried tomatoes (diced)
smoked paprika
boiled potatoes (chopped about same size as chorizo)
(aioli) *
Method:
Heat a heavy based fry pan until quite hot, put a couple tablespoons of olive oil in and when just smoking put in your squid, chorizo, thyme, paprika until seared (about 30 seconds) now put in a splash of red wine vinegar then the rest of the ingredients, season and cook for another minute or so. Serve on water cress and top with the aioli.
* Aioli
In a blender put three tablespoons lemon juice, 3 cloves garlic, 1/2 teaspoon sugar and 1 tablespoon white vinegar and a pinch of salt. Now blend and slowly pour in half a cup of olive oil then half a cup of canola oil (to thin out just add some water at the end) and season.
Recipe supplied by Adrian Hill. Photography by Tim Cuff.