Squid and Chorizo with Peas and Potatoes

Martin Blunos's rustic sauté showcases the classic Spanish combination of fresh squid and spicy red chorizo sausage
By Martin Blunos
Squid and Chorizo with Peas and Potatoes
  • Rating:
  • Serves: 1
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: medium


  • 50 g chorizo, diced
  • 3-4 small waxy potatoes
  • 4 medium-small squid tubes, and tentacles, cleaned
  • plain flour, for dusting
  • salt and black pepper
  • 1 tbsp olive oil
  • lemon juice
  • 1 shallot, thinly sliced in rings
  • 2 tbsp cooked or defrosted peas
  • lemon wedges, to serve
  • crusty bread, to serve

Tips and Suggestions

To turn this into an easy dish, have your fishmonger do all the cleaning and preparation of the squid.


1. Put the diced chorizo in a dry frying pan and cook gently over a low heat to render the fat (this should take about 15-20 minutes).

2. Meanwhile, in a small saucepan, boil the potatoes until almost cooked. Drain, slice and set aside.

3. Strain the rendered oil from the chorizo into a small heatproof bowl and reserve.

4. Dry the cleaned squid tubes and tentacles with kitchen paper. Slice the tubes evenly into rings.

5. Put some plain flour in a dish and season with salt and paper. Toss the squid in it to dust and shake off the excess flour.

6. Heat the olive oil in a frying pan and when hot quickly fry the squid for about 2-3 minutes.

7. Meanwhile, mix the reserved chorizo oil with the lemon juice and a little water to create a marbled, sharp tasting dressing.

8. Remove the squid from pan and set aside.

9. Add the sliced shallot and fry for about 2 minutes, stirring. Add the peas, sliced potatoes and chorizo and warm through, mixing well.

10. Pile the potato mixture on centre of a serving plate and top with the squid. Pour the dressing over and around and serve with a lemon wedge and some crusty bread.

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