Grilled Squid with Chorizo, Tomato & New Potatoes

Preparation info

  • For

    Four

    Large Starters
    • Difficulty

      Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

I love the whole concept of squid. It’s an odd protein in that it’s thought of as ‘fish’ – yet it isn’t a fish at all. I suppose on a classical restaurant menu it would have to share a space with cuttlefish, that other seafood oddity. Part of the fun (if you can call it that!) of using squid is in the cleaning of it. Most people buy it already prepared, which saves a lot of mess and time, but one day try to do it yourself. Basically you take out all the inside mess, remove the beak from the

Ingredients

Method