Whole squid stuffed with a chorizo, pepper and onion stuffing served with a preserved lemon dressing.
Peel and finely dice the red pepper and the red onion. Peel the garlic and chop very finely. Roll the chilli pepper between your hands to loosen the seeds. Cut the stem off and the seeds will fall out. Dice the chilli. Finely slice the spring onion. Remove the skin from the chorizo and chop into small dice.
In a hot pan with olive oil sweat the onions with a pinch of salt. Once they are transparent add the peppers, garlic and the chorizo and fry for 3-4 minutes on a medium heat.
Remove the skin and the head from the squid and rinse under cold water. Stuff the squid with the mixture of onions and chorizo. Secure with a bamboo skewer.
Heat up a frying pan with a drizzle of olive oil and pan fry the squid for 2-3 minutes over a medium heat.
Season the rocket with the vinegar, oil and salt and pepper.
Serve the squid on top of a bed of rocket and drizzle some of the cooking juices around it.
«Add a little extra chilli pepper or tabasco to your stuffing mix to give it an extra spicy kick.»