• 600g fresh squid tubes, cleaned, opened and scored
  • 4 tbsp olive oil
  • Pinch celery salt
  • 1 packet Aoste Chorizo
  • 2 bulbs fennel, finely sliced
  • Juice of one lemon
  • Glass white wine
  • Tray ice cubes
  • 1 pint soda water
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds, finely ground
  • 1/2tsp paprika
  • 1 tbsp red wine vinegar
  • 8 tbsp olive oil
  • Mix the soda, wine, lemon juice and ice cubes together. Add the very finely sliced fennel to spritzer marinade. Place to one side and leave until the fennel curls slightly into rolls.
  • For the dressing, add 1 tbsp olive oil to a pan and gently cook the cumin, paprika and fennel seeds. Remove from the heat. When cooled add the vinegar and whisk in the olive oil. Pour into a bowl.
  • Finely slice the Aoste Chorizo into tiny slithers. Heat some olive oil in a large pan. Ensure the squid is very dry to avoid the pan flaming up, sprinkle with celery salt and add to the hot oil. Fry for one minute, add the Chorizo and stir thoroughly and cook for 2-3 mins. Finish with a handful of dry bread crumbs. Remove from the heat.
  • Remove the fennel from the soda. Add to a large bowl, pour the squid and the dressing over the fennel. Toss and serve.