Ingredients
250g cleaned fresh small calamari tubes and tentacles
Sea salt and freshly ground black pepper
Olive oil, for moistening
8 slices chorizo (about 35 g)
Fresh rocket leaves, for serving
Method
Rinse the calamari, drain and dry very well. Mix with a little seasoning and olive oil to moisten.
Heat a cast-iron grill pan until very hot, then quickly fry the chorizo. Add the calamari for a minute or two at the end of the cooking time and fry until just cooked and starting to catch.
Serve, garnished liberally with rocket.