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Barbecued squid and chipolata sausages with spicy tomato relish
Barbecued squid and chipolata sausages with spicy tomato relish
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Indulge in a festive dish of tender calamari, savory pork sausages, and spicy tomato relish.
Ingredients:
  • 1kg small fresh squid, cleaned, tubes and tentacles separated
  • 18.20 gm olive oil
  • 12 pork chipolata sausages
  • 100g wild rocket leaves
  • 1 lemon, quartered
  • 2 small tomatoes, diced
  • 44.40 gm tomato paste
  • 1/2 tsp dried chilli flakes
  • 20.00 ml salted capers, rinsed
  • 36.40 gm olive oil
  • 40.00 ml basil leaves
Instructions:
  • Make a flavorful salsa by mixing tomatoes, tomato paste, chili, capers, olive oil, basil, sea salt, and pepper in a small saucepan. Simmer on medium-low heat for 12-15 minutes until thickened, stirring occasionally. Let it cool before serving.
  • Open each squid tube by cutting down one side, then score a diamond pattern on the inside using a small, sharp knife. Cut each piece in half lengthways, then coat the squid tubes and tentacles in olive oil before setting aside.
  • Preheat a chargrill pan or barbecue over medium-high heat. Grill the sausages for 5 minutes, turning occasionally, until browned and cooked through. Add the squid tubes and tentacles, cook for 2 minutes, pressing down for grill marks. Flip and cook the other side until lightly done.
  • Place the chipolatas and squid beautifully on 4 plates alongside the rocket and lemon. Add a generous amount of seasoning, then drizzle with a portion of the zesty tomato relish before serving.

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