This chorizo recipe was so popular it was featured on the Olive Magazine blog. With only a few ingredients, it is quick and easy to make and punches above its weight on the taste test.
200g ratte potatoes
2x cooking chorizo
8x small squid, cleaned (or 2 medium squid)
5g flat leaf parsley
Cornish Sea Salt with lemon and thyme
Place the ratte potatoes in boiling, salted water and cook until tender. Drain and allow to cool.
Once the potatoes are cool split them length ways.
Cut the chorizo into 1cm cubes and place into a frying pan over a medium heat.
Stir the chorizo occasionally until the fat renders and the meat has taken some caramelisation.
Remove the chorizo from the pan with a slotted spoon and reserve.
Score the squid tubes with a sharp knife and place in the hot frying plan with the chorizo oil. Add the tentacles.
Turn occasionally and cook for two minutes before removing and reserving with the chorizo.
Add the potatoes to the pan and colour.
Then, add the squid and chorizo along with the parsley.
Season with a little Cornish Sea Salt and a good squeeze of lemon.
Cooking chorizo are like normal sausages in size and they are raw. Some chorizo in supermarkets are fully cured and can be eaten without cooking.
Ratte potatoes are a variety of small potato with a nutty flavour and buttery in texture.