Spanish Citrus Squid Salad

Method

1. In a medium pot, boil the potatoes until fork tender, then drain.
2. In a non-stick pan, add 2 Tbsp of oil over medium heat. Add the potatoes in a single layer. Remove when browned.
3. Heat pan over medium heat, add oil and onions. When the onions start to caramelise, add in the chorizo and fry for 2-3mins
4. Remove the onions and chorizo from the pan.
5. Immediately add 1 Tbsp butter into the pan at medium heat. It should start to sizzle. Immediately add in 3-4 squids, and fry for about 3-4 minutes on each side. The squid should be nicely browned on both sides while the inside is still slightly moist and translucent (3/4 cooked).
6. Add more butter, and repeat with the remaining squid bodies, reserving the tentacles for the final batch
7. Then add back the onions, chorizo, potatoes and squid and mix well to soak up the glaze, or until the squid is fully cooked
8. Transfer the contents to a serving plate and garnish with dill and mix in rocket leaves and add a dash of lemon juice.
9. Season with salt, pepper and a pinch of sugar.