Squid, chorizo and red capsicum are a classic Spanish combination and for good reason. Squid lends itself to a lemon-based marinade, as it helps to tenderise it and grills up beautifully on the barbecue. The barbecue brings out the rich smoky flavours of the chorizo and sweet flavours of the red capsicum and together make delicious tasting skewers for a barbecue.
Ingredients
500g SA squid hoods
1/3 cup olive oil
2 tablespoons lemon juice
2 teaspoons lemon zest
1 clove garlic, crushed
1 teaspoon paprika
1 tablespoon flat leaf parsley, finely chopped
1 tablespoon capers, drained and finely chopped
Salt flakes and freshly ground black pepper
200g Skara Smallgoods Chorizo, sliced into 24 x 1cm thick rounds
1 red capsicum, deseeded and cut into 32 pieces
To serve
1 lemon, cut into wedges
Method
- Place squid on a chopping board with the inside surface facing up. Gently score surface in lines 5mm apart and repeat in opposite direction to create a diamond patten. Scoring helps squid absorb the flavours of the marinade. Cut squid into 24 equal sized pieces.
- For the marinade, combine olive oil, juice, zest, garlic, paprika, parsley, capers, salt and pepper together in a small jug, stirring to combine. Add 2/3 of the marinade to a non-metallic bowl with squid, tossing until well coated, reserving remaining marinade for later. Cover and refrigerate for 30 minutes.
- Thread marinated squid, chorizo and red capsicum onto a skewer and repeat until you have 4 pieces of capsicum, 3 pieces of chorizo and 3 pieces of squid. Repeat process until you have 8 skewers and place on a baking tray. Spray with olive oil on all sides.
- Heat a barbecue with cover (eg Weber) on high.
- Place skewers onto preheated barbecue grill and cook for 8 minutes with the lid down, turning every 2 minutes until golden and charred. Remove from heat and place on a serving platter.
- To serve, drizzle with reserved marinade and lemon wedges.