Summer Squid

Summer Squid


300g of squid

Half a chorizo

1 tin of cherry tomatoes

1 red onion diced

2 charred peppers diced

20 black olives sliced

1tbsp of olive oil

1 red wine stock pot

1tbsp of sugar

1tbsp of dried basil

0.5tbsp of garlic granules

4 slices of Gluten free bread

2tbsp of cornflour


Put the onions in the olive oil and fry for 3 minutes and then add the dried garlic, basil and sugar and cook for another minute.

Then add the tin of cherry tomatoes, the charred peppers, olives and the red wine stock pot and cook until thickened. This usually takes about 10 minutes.

Whilst the sauce is cooking dust the squid lightly in cornflour and then shallow fry in batches for three minutes at a time.

For the chorizo slice and fry for 3-5 minutes until golden brown.

Once all components are cooking toast some Gluten Free bread and then plate up.