Squid should be cooked either hot and fast or slow and long – anywhere between will make it chewy and tough. For this dish have your grill, griddle or even a frying pan very hot before starting to cook. Holding the body of the squid, cut it in half lengthways from the pointed ‘tail’ end to the body cavity. Toss the flesh in a few teaspoons of the oil, some salt and pepper and then put under the grill; turn after 45 seconds and grill the other side. The heat will make the body curl up, but don’t worry. Remove to a large warm plate and do the tentacles, which need about 30 seconds longer to cook than the body.
Next grill the chorizo pieces for about 30 seconds each side. Put them on the plate too and grill the tomatoes for about 1 minute each side. Mix the potato with the parsley and divide between four plates. Assemble the grilled foods on top, drizzling with some of the lemon juice and the remaining olive oil. Sprinkle with seasoning and eat before it gets too cold.
© 1997 Peter Gordon. All rights reserved.