Chargrilled Squid with Chorizo Sausage & Roasted Red Pepper Vinaigrette

Method

Remove skin from roasted red peppers and finely chop. Likewise finely chop the shallots.
In a bowl, add your chopped peppers and shallots. Pour over the cabernet and red wine vinegar.
Whisking continuously, add the extra virgin olive Oil.
Season with salt and pepper.

Method

Taking the tube, run a knife down the center to open up and make a flat squarish piece of squid.
Peel off the skin from the outside.
Using a sharp knife, score the squid on the inside with a criss cross pattern, with your knife slightly on an angle. (This will make the squid pieces curl when you cook them).
Lastly portion into the size that you require.

Method

Firstly chargrill your chorizo sausage, remove and keep warm. For the squid: make sure the chargrill is extremely hot. Place the squid on the grill and cook for no more than one minute, otherwise toughness will set in.
Lastly to plate the dish: Place some mizuna leaves In the center of the plate. Arrange the sausage and squid how you like. Make sure the vinaigrette is well mixed, spoon over everything. Sprinkle with sea salt and fresh black pepper.
Garnish with a lemon wedge.