Squid and Chorizo skewers are very, very, easy to make, quick to cook and full of flavour. It’s a classic Spanish combination that makes a perfect light supper or a starter the whole family will enjoy.
Ingredients for Squid and Chorizo skewer
2 Fresh squid from Walter Purkis and Sons cleaned (quill, beak and membrane removed) We can do this for you in the shop
4 chorizo sausages
1 Fresh lemon
Cooking method for Squid and Chorizo skewer
If you are using wood/bamboo skewers soak them in water early so they don’t burn on the grill. If you are grilling on the BBQ light your charcoal early so that it is fully ready (coals white all over) and hot. You will not need much as the skewers cook quickly.
For the skewers you will need to use the large sac part of the squid. Press flat and run a sharp knife from the open end to the tip. Open it up (remove any remaining membrane) and cut it into thin strips 1.5 to 2 cm. Longer is better as that is easier to thread on the skewer. Chop your Chorizo into small slices.
To start, begin with the squid ribbons stick the point through one end then follow with a Chorizo slice folding the squid over each time.
Place your squid and chorizo skewers on the hottest part of the grill. Turn the skewer every 30 seconds or when you can see it starting to brown. Its cooked when the squid firm up and turn from opaque to white. This will not take more than a few minutes. Squid only needs a short time to cook so take care not to overcook the squid or it will become rubbery.
To serve; top the squid and chorizo with chopped parsley and garnish with lemon wedges. A little dusting of Pimentón (Spanish paprika) is good. Serve at once. A green salad and some fresh bread will be perfect accompaniment .