starter | serves 4 as a starter

"This Spanish-style salad is great with a glass of chilled sherry or sweet wine," says Jamie. "It’s reminiscent of a balmy summer’s evening in Spain, so close your eyes and pretend you’re there."

1. Pile up the sliced red onion on a platter, add a splash of sherry vinegar and gently toss so it starts to pickle slightly. Set aside.
2. Meanwhile, fry the chorizo in a pan over a medium heat for 3–4 minutes, or until it’s crispy and all the fat has rendered out. Add a good splash of sherry vinegar and toss it all around, then set aside.
3. Meanwhile, season the squid tubes and tentacles then fry with a splash of oil over a high heat for 2–3 minutes, until golden.
4. Quickly toss the parsley leaves with the red onion. Scatter over the chorizo, then top with the squid and eat straight away.

Per serving 250 cals, 16.3g fat (4.7g saturated), 21.8g protein, 3.6g carbs, 1.4g sugars