Squid, Chorizo And Fennel Salad

• 2 tsp olive oil
• 2 medium chorizo sausages, thinly sliced
• 1 None red pepper, seeded, chopped
• 1 pint cherry tomatoes, quartered
• 1 None bulb baby fennel, trimmed, shaved
• 3 sprigs parsley, stems removed
• 2 tbsp lemon juice
• None None lemon halves, to serve
• None None Squid
• 1 lb squid tubes, cleaned
• 1/2 cup chickpea flour
• 1 tsp smoked paprika
• 2 tbsp rice bran oil

1. Heat oil in a large frying pan on high. Saute chorizo and pepper 4-5 minutes until chorizo begins to crisp. Remove from pan and cool.
2. In a large bowl, toss chorizo mixture, tomatoes, fennel, parsley and lemon juice together. Season to taste. Set aside.
3. To make squid, score lightly on both sides, slicing diagonally, to make a crisscross pattern. Cut into 1 inch slices. In a medium bowl, combine flour and paprika. Season to taste. Dust squid in flour mixture, shaking off excess.
4. In a medium frying pan, heat oil on high. Saute squid 1-2 minutes, turning once, until crisp and curled. Drain on paper towel. Toss into the salad. Serve with lemon halves.

olive oil, chorizo sausages, red pepper, cherry tomatoes, baby fennel, parsley, lemon juice, lemon halves, squid tubes, chickpea flour, paprika, bran oil

Taken from recipes-plus.com/api/v2.0/recipes/25431 (may not work)