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Title: Maslin Beach Squid w/Chorizo & Verdale Olive
Categories: Main dish, Fish, Australian
Yield: 4 Servings

4 md Squids; clean/scored/cut, in
- bite-size pcs, w/tentacles
1 Chorizo sausage; peeled,
- sliced thin
1 c Verdale olives; pitted
2 Preserved limes; skin only,
- sliced thin
2 Red chilies; seeded, sliced
- thin
1/2 Lime; juice only
1/2 c McLaren Vale EVOO
2 bn Rocket; washed/dried

Put 1/4 cup of oil in very hot wok. Immediately fry the
squid until lightly coloured. Add the sliced sausage & fry
for a further minute or so. Then add the chilli & olives &
combine. Remove the pan from the heat & remove to a large
stainless steel bowl.

Working quickly, add the preserved lime, rocket, remaining
oil, & lime juice, & toss together well. Season to taste
with salt & freshly ground pepper & serve immediately.

From: The Advertiser "FOOD & WINE" [27 August 2003]

Recipe: The Salopian Inn, Fleurieu Peninsula, McLaren Vale,
South Australia

Typed by: KEVIN JCJD SYMONS

From: Glen Jamieson

Uncle Dirty Dave's Archives

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