A tasty fish dish from Martin Shanahan, Squid and Chorizo.


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


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