for 4 person

Salsa

1	organic lemon, a little grated zest, the whole juice
3 tbsp	olive oil
1	chorizo (approx. 200g), shelled, finely chopped
1	red onion, finely chopped
1	garlic clove, squeezed
2 tbsp	flat-leaf parsley, finely chopped

Croutons

1 tbsp	butter
2 slice	toast bread, cut into cubes

Calamari

800 g	calamari (ready to use)
1 tbsp	olive oil

To grill the peaches

¾ tsp	sea salt
a little	pepper

How it's done

Salsa

Combine the lemon zest and juice with the oil. Add the chorizo and all the other ingredients up to and including the parsley, mix and season with salt.

Croutons

Heat the butter in a frying pan, add the bread, toast until golden brown.

Calamari

Remove the skin from the body of the calamari, remove the head and tentacles. Rinse (inside and out) in cold water, pat dry. Cut the calamari in half lengthwise, make diamond-shaped incisions on one side, brush with oil.

To grill the peaches

Charcoal/gas/electric grill: Grill the calamari over/on a very high heat (approx. 250 °C for approx. 1 min. on each side, season.

To serve

Serve the calamari with the chorizo sauce and sprinkle with the croutons.

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