Martin Shanahan's Squid and Chorizo

Method

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.