Chargrilled baby squid with basque chorizo sausage

Chargrilled baby squid with basque chorizo sausage

Calmar grillé et chorizo basque

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

Basque cuisine is influenced by the abundance of produce from the sea on one side, and the fertile Spanish Ebro Valley on the other. Basque people also love to chargrill meats and seafood over hot charcoal, this dish being one of their favourites.

Ingredients

Quantity Ingredient
2 small basque-style chorizo sausages
12 baby squid, cleaned
generous pinch espelette pepper, (see glossary)
1 tablespoon extra virgin olive oil
1 tablespoon chopped flat-leaf parsley
lime wedges, to serve

Method

  1. Heat a chargrill pan to medium–high, then grill the whole chorizo sausages for 4 minutes, turning every now and then to brown all over.
  2. Meanwhile, season the squid with a generous pinch of sea salt and espelette pepper and coat with the olive oil.
  3. Remove the sausages from the grill, then chargrill the squid for 1 minute on each side.
  4. Slice the sausages and transfer to a serving platter, along with the squid. Sprinkle with the parsley and serve with lime wedges.
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