Squid, Chorizo And Fennel Salad - cooking recipe

Ingredients

2 tsp olive oil
2 medium chorizo sausages, thinly sliced
1 None red pepper, seeded, chopped
1 pint cherry tomatoes, quartered
1 None bulb baby fennel, trimmed, shaved
3 sprigs parsley, stems removed
2 tbsp lemon juice
None None lemon halves, to serve
None None Squid
1 lb squid tubes, cleaned
1/2 cup chickpea flour
1 tsp smoked paprika
2 tbsp rice bran oil

Preparation

Heat oil in a large frying pan on high. Saute chorizo and pepper 4-5 minutes until chorizo begins to crisp. Remove from pan and cool.
In a large bowl, toss chorizo mixture, tomatoes, fennel, parsley and lemon juice together. Season to taste. Set aside.
To make squid, score lightly on both sides, slicing diagonally, to make a crisscross pattern. Cut into 1 inch slices. In a medium bowl, combine flour and paprika. Season to taste. Dust squid in flour mixture, shaking off excess.
In a medium frying pan, heat oil on high. Saute squid 1-2 minutes, turning once, until crisp and curled. Drain on paper towel. Toss into the salad. Serve with lemon halves.