There is something very celebratory about combining tender calamari, little pork sausages and a spicy tomato relish on the same plate.
- For the salsa, combine the tomatoes, tomato paste, chilli, capers, olive oil, basil, sea salt and pepper in a small saucepan. Place the pan over medium-low heat and simmer, stirring occasionally, for 12-15 minutes until thickened. Allow to cool.
- Cut down one side of each squid tube to open out, then use a small, sharp knife to score a diamond pattern on the inside. Cut each piece in half lengthways. Toss the squid tubes and the tentacles in the olive oil, then set aside.
- Heat a chargrill pan or barbecue on medium-high heat. Add the sausages and grill for 5 minutes, turning, until browned all over and cooked through. Add the squid tubes and tentacles and cook for 2 minutes, pressing down firmly until grill-marked. Turn and lightly cook the other side.
- Arrange the chipolatas and squid on 4 plates with the rocket and lemon. Season well, then serve with some of the spicy tomato relish.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set