Chargrilled Squid and Chorizo with Paprika Mayo

Chorizo is the perfect partner for seafood and fish which is why this Chargrilled Squid and Chorizo with Paprika Mayo recipe works so well! The squid cooks quickly on the BBQ and allows just enough time to make your own mayo!

Ingredients

  • 6 squid cleaned, scored
  • 200ml olive oil
  • 1 hard chorizo sliced
  • 2 soft chorizo sliced
  • 1 tbs paparika smoked
  • 4 garlic cloves peeled and sliced
  • 2 lemons zested
  • 1 small bunch parsley, chopped
  • 1 chilli, sliced
  • 3 slices sourdough
  • 3 egg yolk
  • 15gr Dijon mustard
  • 250ml  chorizo oil from above
  • Salt and  pepper
  • 1 tbs Sherry Vinegar

Method

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.

Ingredients

  • 6 squid cleaned, scored
  • 200ml olive oil
  • 1 hard chorizo sliced
  • 2 soft chorizo sliced
  • 1 tbs paparika smoked
  • 4 garlic cloves peeled and sliced
  • 2 lemons zested
  • 1 small bunch parsley, chopped
  • 1 chilli, sliced
  • 3 slices sourdough
  • 3 egg yolk
  • 15gr Dijon mustard
  • 250ml  chorizo oil from above
  • Salt and  pepper
  • 1 tbs Sherry Vinegar

Method

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.