Ingredients 500 g cleaned baby squid 125 g cooking chorizo 1 red pepper, sliced 2 garlic cloves, crushed 1 small red chilli, finely chopped (optional) Juice of 1 lemon 2 tbsp butter Olive oil 1 tsp parsley Black pepper Salt

Method

Dry the squid extremely well with kitchen paper. This is important—it needs to sear rather than steam.
Slice the chorizo and fry in a large, very hot frying pan for 3–4 minutes, until browned and releasing its red oil.
Add the red pepper and cook for 4–5 minutes, until beginning to soften and char.
Remove the chorizo and pepper to a plate.
Add a little olive oil and turn the pan very hot. Add the squid and cook for only 1–2 minutes, tossing frequently.
Add the garlic for the final 30 seconds.
Return the chorizo and peppers to the pan. Add the butter, lemon juice and parsley and toss everything together for another 30–60 seconds.
Taste and season with black pepper and, if necessary, a little salt.
Serve immediately with crusty bread to soak up the chorizo, butter and lemon juices.
The key is the squid cooking time: baby squid becomes tender with a very quick, hot cook.
Don’t let it sit in the pan for 10–15 minutes unless you’re deliberately making a slow braise.
For a more Spanish tapas-style version, add a splash of dry sherry just before the butter and lemon. It would be fantastic.