fried squid rings, garlic mayonnaise, thyme and lemon pineapple and tomatoes |

Preparation time: 30 min

Preheat your Oven at 400 °F

• Preparation

  Chop the parsley and garlic finely.

  Finely chop the sun dried tomatoes.

  Cut the bread into small cubes (brunoise).

  Remove the skin of the chorizo, then make nice thin slices, cut at 45 degrees.

• Chorizo chips and croutons

  CHIPS

  Turn on the oven to 90 ° C (195 ° F).

  Place thin slices of chorizo on a baking sheet with parchment paper. place another parchement paper over it, then another baking sheet to sandwich the chorizo in between.

  Put it in the oven, then turn off the oven, let the chorizo dry by residual heat, for about an hour.

  The length of time will depend on the thickness of the slices.

  CROUTONS

  Brown the croutons in a hot pan with a drizzle of olive oil. Spread them on a baking sheet and bake for 4 to 5 minutes.

• Squid

  In a bowl, season the squid with salt and a dash of olive oil.

  In a hot skillet, fry the squid for 4 to 5 minutes.

  Add the chopped garlic and the sun dried tomatoes, cook for another 2 to 3 minutes. Just before serving, remove from heat add the chopped parsley.

• Plating

  In your plate use a round cookie cutter, place the fried squid, without compressing it (we want to keep the volume).

  Remove the cookie cutter and all the brunoised croutons.

  Drop some nice chorizo chips here and there.

• Pineapple and tomatoes
• Mayonnaise
• Plating