Method

• 1.
  Place potatoes into a small pan covered with cold, salted water. Bring to a boil over high heat, reduce to a simmer and cook 15-20 minutes or until tender. Drain and set aside to cool. Halve lengthways and place in a bowl with 1 tbs oil. Season and combine.
• 2.
  For the garlic aioli, place ingredients in a small bowl, season and stir to combine.

• 3.
  Slice calamari tubes along one side and open them out. With a sharp knife, lightly score inside with crisscross lines. Combine in a bowl with remaining oil and lemon zest. Cover and refrigerate until required.
• 4.
  Heat a barbecue or grill pan over a high heat. Cook potatoes for 2-3 minutes each side until golden. Transfer to large bowl. Cook chorizo 1 minute each side or until charred. Transfer to a plate. Cook calamari for 1-2 minutes, turning often, until cooked through. Season and just before you remove from grill, squeeze over lemon juice.
• 5.
  In the bowl with potatoes, add sugar snap peas, frisee, parsley and 2 tbs aioli. Stir to coat. Place potato mixture on a platter. Top with calamari and chorizo. Serve with aioli.