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Barbecued squid and chipolata sausages with spicy tomato relish

Name: Barbecued squid and chipolata sausages with spicy tomato relish
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 1kg small fresh squid, cleaned, tubes and tentacles separated; 1 tablespoon olive oil; 12 pork chipolata sausages; 100g wild rocket leaves; 1 lemon, quartered; 2 small tomatoes, diced; 2 tablespoons tomato paste; 1/2 teaspoon dried chilli flakes; 1 tablespoon salted capers, rinsed; 2 tablespoons olive oil; 2 tablespoons basil leaves

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Barbecued squid and chipolata sausages with spicy tomato relish

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by Jill Dupleix

Food writer

Oct 03, 2015

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

1kg small fresh squid, cleaned, tubes and tentacles separated
1 tablespoon olive oil
12 pork chipolata sausages
100g wild rocket leaves
1 lemon, quartered

Spicy tomato salsa

2 small tomatoes, diced
2 tablespoons tomato paste
1/2 teaspoon dried chilli flakes
1 tablespoon salted capers, rinsed
2 tablespoons olive oil
2 tablespoons basil leaves

Method

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.