Slice the chorizo diagonally to elongate the surface of each slice.
Wash the squid and remove the spine, mouth, eye, dirt sac and ink sac. You may choose to peel off the skin or leave it on depending on your preference. (See my video demonstrating the easiest and quickest way to clean squid!)
In a medium pot, boil the potatoes until fork tender, then drain.
In a non-stick pan, add 3 TBsp of oil over medium heat. Add the potatoes in a single layer. Remove when browned.
Starting with a clean pan over medium heat, add 2 TBsp of oil and the sliced onions. When the onions start to caramelise, add in the chorizo and fry for 2-3 minutes.
Remove the onions and chorizo from the pan.
Immediately add in 1 TBsp butter into the pan at medium heat. It should start to sizzle. Immediately add in 3-4 squid bodies, and fry for about 3-4 minutes on each side. The squid should be nicely browned on both sides while the inside is still slightly moist and translucent (3/4 cooked).
Add more butter, and repeat with the remaining squid bodies, reserving the tentacles for the final batch (they crisp extra nicely!)
Use a pair of scissors to cut the squid bodies into 2 inch pieces
Add a dash of white wine to deglaze the pan used to fry the squid.
Then add back the onions, chorizo, potatoes and squid and mix well to soak up the glaze, or until the squid is fully cooked (2-4 minutes).
Transfer the contents to a serving plate and garnish with dill.
Optional: mix in rocket leaves and dress with a dash of lemon juice.
Spread the potatoes in a single layer and don’t turn them until the edges start to brown to get nicely browned potatoes.
Cover the pot after draining the potatoes and shake it vigorously to create a “crumbly” potato surface. This makes the potatoes extra fluffy and increases the surface area of crisp potato.
Use a heavy pan that’s well heated through to get browned squid without overcooking.
Add in the squid IMMEDIATELY into the sizzling butter, otherwise the butter will get burnt.