Squid with chorizo, olives and chilli mayo- a guaranteed way to impress anyone

Grilled squid, smoked spanish chorizo, Manzanilla olives and my absolute favourite chilli mayo that I make at home. Enjoy
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do you want to learn how to make a dish that will impress someone but not only looks but by Flavor well then you better grab yourself an extra pair of underwear cuz shit’s about to go down we’re cooking outside today I’ve got 220 G of fresh squid at my disposal a nice small piece of smoked chiza what uh small size as MD mson would say small handful of coriander my trusty homemade chili mayo which I have done a short in the past so better check that out over here a small handful of Manzanilla olives basically green olives so let’s get into this it is hot today in Kon so I thought I better cook outside for everyone and enjoy this this is a very easy dish only one pan needed so first things first we’ve got our small siiz jizo sorry I got to stop saying that I’m going to peel the skin off you can keep the skin on but if you frying your chizo then I suggest you take it off then I’m going to cut it up into random pieces pieces nice chunks over here you can cut them into slices if your heart desires then our olives we’re just going to slice in half nothing crazy obviously make sure these are pitted olives I’ve got my little bit of corander here which I’m going to roughly chop I didn’t do it too fine that’s okay we’ll save that for later now I’ve got my pan on I’m going to put it on medium heat put the chizo in the pan with just a little bit of help of olive oil I’m going to get that going that’s going to start frying guys this crisps up very quickly so just be careful that it doesn’t burn this only took about a minute and a half before I took it off now this gets very hot it’s going to start smoking it burns quickly so make sure you watch it and you flip it now basically after the minute and a half maybe 2 minutes depending on your heat you’re going to take it off keep the heat on the pan pan add a little bit of olive oil mix the oils around and now is when you’re going to add your tubes you want your pan extremely hot when you add your tubes so that any water gets released it evaporates quickly you’re going to add your salt and your pepper I don’t like adding my salt right away because it might draw out any excess moisture so I add it halfway I cooked this for about 2 minutes and then I took it off [Music] now we are going to play it up kind of have free rain yeah this is my style I did it in a little pasta bowl here I could have used a bigger bowl I would for this dish I would use a bigger plate but I liked this bowl too much so that’s what I went with I would just kind of space it out a bit more I kind of went big too small here with my plating technique I went with my tubes then my cha then my olives then everything else being the mayor and and coriander then I took a bit of the cooking oil the juices left over and I put that on afterwards give it a bit of glossiness and moisture and there you have it thank you so much for watching please consider liking and subscribing for more [Music] content