Barbecued squid and chorizo with black olive and parsley dressing

The combination of fresh barbecued squid and salty squid works so well together, you'll be surprised you haven't tried it earlier! Serve with crusty toast and a fresh olive dressing for an ultimate flavour kick.

  • 10 mins preparation
  • 10 mins cooking
  • 1 hr marinating
  • Serves 6
  • Print


Barbecued squid and chorizo
  • 1 kilogram cleaned small squid hoods
  • 1 teaspoon smoked paprika
  • 2 clove garlic, crushed
  • 2 medium red capsicum
  • 2 yellow capsicum
  • 2 uncooked chorizo sausages, thickly sliced
  • 6 thick slices bread
  • 1/2 cup (125 millilitres) olive oil
Black olive and parsley dressing
  • 1/2 cup seeded black olives, coarsely chopped
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1/3 cup (80 millilitres) olive oil
  • 1/4 cup (60 millilitres) sherry vinegar
  • 1 clove garlic, crushed, extra
  • 1/4 teaspoon smoked paprika


Barbecued squid and chorizo with black olive and parsley dressing
  • 1
    Cut squid in half lengthways, then cut diagonally crossways into 3cm strips. Combine squid, paprika and garlic in medium bowl. Cover; refrigerate 1 hour.
  • 2
    Cook capsicum on heated grill plate (or grill or barbecue), until skin blisters and blackens. Cover capsicum with plastic or paper about 5 minutes; peel away skin then slice thinly, place in medium bowl. Discard seeds and membranes.
  • 3
    Cook chorizo on heated grill plate (or grill or barbecue) about 5 minutes or until chorizo is crisp. Cook squid about 2 minutes or until barely tender.
  • 4
    Make dressing: In a medium bowl, combine ingredients; season to taste.
  • 5
    Combine squid, chorizo and capsicum on platter; drizzle with dressing.
  • 6
    Brush both sides of bread with olive oil; toast both sides. Serve with salad.

More From Women's Weekly Food