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Squid sauted with garlic and chorizo

Poële d'encornets sautés à l’ail et au chorizo


  • 1.5 kg small squid prepared by the fishmonger 
  • 20 chorizo slices
  • 3 cloves garlic
  • 4 sprigs lemon thyme
  • 2 tablespoons of olive oil
  • Espelette pepper
  • Fleur de sel and Pepper


Step 1

Peel the garlic cloves and finely chop using a sharp knife. Remove the leaves from the thyme.

Step 2

Wash the squid under cold running water and drain well.

Step 3

Add some olive oil to a pan over a medium heat.

Step 4

Add the sliced garlic and allow to soften for 5 minutes without colouring.

Step 5

Turn the heat right up and add the squid. Sear for 1 to 2 minutes max.

Step 6

Continue cooking over a low heat. 

Step 7

Add the chorizo and the thyme.

Step 8

Sauté for 2 to 3 minutes and stir well. Season with salt and pepper.

Step 9

Sprinkle with Espelette pepper and serve with toast.

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