Fried garlic squid with chorizo

Squid is a favourite in our house and when we go out! This recipe is a dish I cook at home often, a perfect match with the chorizo ! Its important not to over cook the squid as it will become tough and chewy, so just be careful !


2 - 3 squid 1 packet salad leaves

20 slices chorizo 50ml vinaigrette

50g butter

2 – 3 shallots ½ baguette

1 bunch parsley 100ml olive oil

1 teaspoon garlic

1 packet sun-blushed tomatoes


When buying quid, ask for it to be cleaned first – this will save you time. Cut the tentacles so you have long strips. The tubes cut from the painted end (which is the smaller side) to make rings. When you get to bigger bit, slice open and score the inside both ways. This means that presentation with have your squid cooked in three forms.

Place your prepared squid into the fridge until you need it.

Put baguette into freezer and leave to freeze. Remove and slice thinly and place on a tray lined with greaseproof paper. Drizzle over olive oil and cover with a sheet of greaseproof paper. Sandwich with another tray and place in oven at 180 degrees Celsius for about 10-15 minutes. Once they’re golden and crispy, they’re done!

Pick, wash and chop parsley coarsely. Pick, wash and dry salad leaves.

Cut sun-blushed tomatoes in to even pieces.

Place sliced chorizo on a tray for heating just before serving.

Put a frying pan on to heat, wait till hot and add a little oil. Season squid and place in pan, mix until flat. Cook very quickly, add a little butter, then shallots, garlic and parsley. Mix well off the heat.

Dressing the plate

Place squid at the bottom of the plate, chorizo over and around. Salad in the middle and sun blushed tomato pieces around. Top the salad with a croutons.


Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL

Tel: 01412483801 Email : Website :