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Sautéed squid squid with garlic, parsley, sun dried tomatoes, croutons, chorizo chips

Gluten free, Vegetables and Fruits, Fish, Seafood & Shellfish, Pork

A rich dish full of flavors, with a surf and turf spirit.

L'idée déco

The cookie cutter allows for simple, clean lines without staining your plate.


Recipe for 4


400 Gr
1 Clove(s)
Chopped garlic
4 Sprig(s)
Chopped parsley
6 Unit(s)
Sundried tomatoes
2 Slice(s)
Bread loaf
200 Gr
Spanish chorizo
  • Butter
  • Salt and pepper
  • Olive oil

Preparation time: 30.00 min

Preheat your Oven at 195.00 °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


    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.


    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.

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The cookie cutter allows for simple, clean lines without staining your plate.

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