Deliciously marinaded and served fresh from the grill, homemade kebabs are nothing like their greasy takeaway cousins and are just the job for a barbecue
This is a version of Madrid’s bocadillos stuffed with fried squid rings. Like the original, these skewers are wonderful, fresh from the grill, piled into a crusty roll with lashings of paprika aïoli.
Serves 4
400g squid, cleaned (ask your fishmonger to do this)
Zest of 1 lemon
2 garlic cloves, roughly chopped
1 tbsp olive oil
150g cooking chorizo, cut into 2.5cm chunks
Handful flat-leaf parsley, roughly chopped
1 lemon, cut into wedges, to serve
for the aïoli
6 tbsp mayonnaise
1/2 garlic clove, crushed
1 tbsp sweet smoked paprika
1 Cut the squid into 2cm rings and halve the tentacles. Transfer to a bowl and add the lemon zest, garlic and oil. Season and set aside for 15 mins.
2 Thread the squid onto four skewers, alternating with the chorizo, and brush with any marinade left in the bowl. Heat a barbecue or griddle pan to high and cook the skewers for 5 mins, turning halfway through, until the squid and chorizo are charred in places and cooked through.
3 Meanwhile, make the aïoli. In a bowl, mix the mayonnaise, garlic and smoked paprika.
4 Scatter the skewers with the parsley and serve with the aïoli for dipping and the lemon, cut into wedges for squeezing.
Recipes from Posh Kebabs by Rosie Reynolds (Quadrille).
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