Recipes: Grilled baby squid stuffed with chorizo, tomato salad & green olive tapenade

This Spanish tapa makes a perfect addition to a sharing menu, from the Opera Tavern's head chef Ben Tish

• 300g cooking chorizo , skinned and diced
• 16 baby squid , cleaned and trimmed, left whole
• 100g pitted green olives
• extra-virgin olive oil
• 250g marmande, beefsteak or other heritage tomatoes , diced
• 50ml white balsamic or moscatel vinegar

  

  1. Fry the chorizo in a pan until the oil comes out and the chorizo is firm. Pour the oil and meat into a blender and purée. Stuff the squid with the purée, but don't overfill. Hold the end together with a cocktail stick.
  2. Blend the olives with 2-3 tbsp olive oil to make a tapenade. Put the tomatoes in a bowl. Pour over the vinegar and 3 tbsp olive oil.
  3. Heat a chargrill or barbecue to high. Rub the squid all over with a little olive oil, then grill on all sides until caramelised and cooked through. Serve with the green olive tapenade and tomato salad.

  PER SERVING

  372 kcalories, protein 16,7g, carbohydrate 5,3g, fat 31,7 g, saturated fat 9,7g, fibre 1,7g, salt 3,21 g