Squid is a beloved ingredient across Spain and appears in many dishes. This recipe offers a fresh take by pairing pan-fried squid with spicy chorizo and a crisp endive salad. The heat and richness of the chorizo balance beautifully with the delicate flavor of the squid, creating a satisfying surf-and-turf combination that works as a light main or a shared starter.
INGREDIENTS
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4 small squids or 1 large squid, cleaned
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1 fresh hot chorizo sausage
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2 chicory endives
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2 ripe tomatoes
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4 tbsp extra virgin olive oil
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2 tbsp sherry vinegar
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2 spring onions (scallions)
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Maldon salt or sea salt flakes, to taste
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Prepare the squid: remove the insides and preserve the tentacles (or ask your fishmonger to clean them). Pat the squid dry, season lightly with salt and heat a skillet over high heat with a little olive oil. Pan-fry the squid quickly until golden on the first side, then flip and cook for no more than 2 minutes total to keep the flesh tender.
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While the squid cooks, slice the chorizo and sauté in a separate pan over medium heat until it releases its oils and becomes slightly crisp. Chop the chicory endives, slice the spring onions, and dice the tomatoes. Combine the chopped vegetables in a bowl.
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Once the chorizo is cooked, pour the sherry vinegar into the pan to deglaze and briefly warm through. Tip the vinaigrette and chorizo over the prepared salad and toss to coat evenly. Finish with a generous drizzle of extra virgin olive oil and a pinch of Maldon salt or sea salt flakes.
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To serve, arrange the dressed endive salad on plates and place the hot pan-fried squid on top or alongside. The contrast between the spicy, oily chorizo and the fresh, crunchy endive makes a bright, flavorful dish—perfect for sharing.
Notes: Keep cooking times short for the squid to avoid toughness. Adjust the amount of chorizo and vinegar to suit your taste—this dish thrives on balance between the smoky spice and the crisp, slightly bitter endive.