• ½ cup aged balsamic vinegar
  • ¼ cup of sugar
  • 300 g squid
  • 1 fresh chorizo
  • wild rocket


  • Put the balsamic vinegar and sugar in a small saucepan and boil until it has reduced by half.
  • Cut the squid lengthways and score the inside with a sharp knife, but not right through.
  • Cook the chorizo in a pan, you don’t need any oil as the sausage is full of its own oil. After three minutes take it off the heat.
  • Pan fry the squid over a high heat for thirty seconds. Add the cooked with diced chorizo.
  • Cook for about a minute before putting on the plate and topping with some wild rocket and the balsamic dressing.