Barbecued squid and chipolata sausages with spicy tomato relish

There is something very celebratory about combining tender calamari, little pork sausages and a spicy tomato relish on the same plate.

Recipe «Barbecued squid and chipolata sausages with spicy tomato relish» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1kg small fresh squid, cleaned, tubes and tentacles separated, 1 tbsp olive oil, 12 pork chipolata sausages, 100g wild rocket leaves, 1 lemon, quartered , 2 small tomatoes, diced, 2 tbsp tomato paste, 1/2 tsp dried chilli flakes , 1 tbsp salted capers, rinsed, 2 tbsp olive oil, 2 tbsp basil leaves.

Ingredients:

• 1kg small fresh squid, cleaned, tubes and tentacles separated 
• 1 tbsp olive oil 
• 12 pork chipolata sausages 
• 100g wild rocket leaves 
• 1 lemon, quartered 
• 2 small tomatoes, diced 
• 2 tbsp tomato paste 
• 1/2 tsp dried chilli flakes 
• 1 tbsp salted capers, rinsed 
• 2 tbsp olive oil 
• 2 tbsp basil leaves 

Instructions

1. 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.
2. 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.
3. 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.
4. Arrange the chipolatas and squid on 4 plates with the rocket and lemon. Season well, then serve with some of the spicy tomato relish.