Squid with merguez and mojo verde recipe

In Spain, squid and cuttlefish are often paired with meat, usually pork. The spices and texture of chorizo in particular work so well with both. Here, I’ve decided to put squid together with merguez, a delicious north African sausage usually made with lamb or beef.

Timings

Prep time: 5 minutes
Cook time: 15 minutes

Serves

4

Ingredients

For the mojo verde

• a handful of coriander, stalks and all

• 1 medium green chilli, finely sliced, seeds and all

• juice and grated zest of 1 lime

• 2 garlic cloves, roughly chopped, or a handful of wild garlic leaves

• 100ml olive oil

For the squid and merguez

• 8 merguez sausages

• 4 squid, weighing about 200-220g each, tentacles separated from the body, and cleaned

• vegetable or corn oil, for brushing

Method

1. To make the mojo verde, put all of the ingredients in a blender with some seasoning and pulse until smooth. Set aside.

2. Preheat a barbecue and let it burn down to a medium heat. Cook the merguez on the barbecue for 3-4 minutes on each side. Keep warm on the cool part of the barbecue.

3. Season and lightly oil the squid bodies and tentacles. Barbecue them briefly, directly on the grill bars, for about 1? minutes on each side. It may help to place a metal roasting tray or pan on top of the squid to stop it curling up as it cooks.

4. Serve the squid with the sausages and the mojo verde spooned over the top.

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