Squid, chorizo & roasted tomato bruschetta

Ingredients

• 12 cherry tomatoes
• 360g squid
• 120g chorizo sausage, sliced
• 4 cloves of garlic, peeled and finely sliced
• 1 red chilli, sliced
• A handful of fresh parsley leaves, chopped
• A splash of red wine
• 2 tbsp tomato passata
• 2 slices of white sourdough (a couple of days old is best)

Method

Heat the oven to 180C. Place the cherry tomatoes in a roasting tin, drizzle with olive oil and roast for 20 mins. Remove from the oven and set aside.

Clean the squid, then remove the tentacles and open out the body. To help pick up the sauce, score a diamond pattern into the flesh by stroking your knife diagonally one way then the other, taking care not to slice all the way through.

In a large pan, fry the chorizo slices with a tiny bit of olive oil until it colours on both sides and releases its spicy oils. Add the sliced garlic and chili and fry for a couple of minutes, stirring to make sure they don’t burn.

Add the chopped parsley and red wine, reduce a little, then add the roasted cherry tomatoes and passata.

Heat your grill (or griddle pan) to a high heat then grill the squid, including the tentacles, for 1-2 mins on each side to obtain a little colour, then slice. Add to the sauce and cook for a finally few minutes.

Toast the bread, rub with raw garlic, then drizzle with a little extra virgin olive oil. Taste the sauce and adjust the seasoning if necessary. Spoon onto the bruschetta.