Heat a BBQ until hot and the coals are white.
Pan fry the chorizo with garlic and oil for 2 to 3 minutes, add the paprika and warm through. Pour through a sieve into a bowl and cool the oil.
Char the bread on the BBQ cut into chunks.
Brush the squid with oil and char on the BBQ for for 1 to 2 minutes. Pop on a platter with the bread chunks. To make the mayo, whisk the eggs and Dijon, slowly drizzle in the chorizo oil whisking continuously and add the vinegar.
Spoon over the squid, sprinkle over the chopped parsley, and lemon zest to finish,
Dot with mayo and drizzle over more oil and top with chillies.
Heat a BBQ until hot and the coals are white.
Pan fry the chorizo with garlic and oil for 2 to 3 minutes, add the paprika and warm through. Pour through a sieve into a bowl and cool the oil.
Char the bread on the BBQ cut into chunks.
Brush the squid with oil and char on the BBQ for for 1 to 2 minutes. Pop on a platter with the bread chunks. To make the mayo, whisk the eggs and Dijon, slowly drizzle in the chorizo oil whisking continuously and add the vinegar.
Spoon over the squid, sprinkle over the chopped parsley, and lemon zest to finish,
Dot with mayo and drizzle over more oil and top with chillies.
