Squid, Chorizo And Fennel Salad

• 2 teaspoons olive oil
• 2 chorizo sausages medium, thinly sliced
• 1 red pepper seeded, chopped
• 1 pint cherry tomatoes quartered
• 1 bulb baby fennel trimmed, shaved
• 3 sprigs parsley stems removed
• 2 tablespoons lemon juice
• lemon halves, to serve
• squid
• 1 pound squid tubes cleaned
• 1/2 cup chickpea flour
• 1 teaspoon smoked paprika
• 2 tablespoons 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, red pepper, tomatoes, fennel, parsley, lemon juice, lemon halves, chickpea flour, paprika, rice bran oil

Taken from www.yummly.com/recipe/Squid_-Chorizo-and-Fennel-Salad-1404365 (may not work)