Using a pair of sharp scissors, snip the long sides of the
calamari tubes and spread out flat.
Scrape away the fine inner
membrane, and then, with the tip of a sharp knife, score the inner sides
in a diamond pattern, taking care not to cut right through the flesh.
Alternatively, if the tubes are small, leave them whole, but remember to
scrape out the inner membrane after you've blanched them.
Fill a large
bowl with two litres of rapidly boiling water.
Drop the calamari pieces
and tentacles into the water, leave for 45 seconds, and then drain.
Place on several layers of kitchen paper and pat dry.
Tear the dry bay leaves into little
pieces and crush, with the flaky sea salt, to a coarse powder, using a
mortar and pestle.
Add the lemon juice, chopped fresh chilli, chilli
powder, paprika and chilli oil, and stir well.
Cut the the flesh and
pith off the preserved lemon slices, discard, and chop the remaining
preserved peel into a fine dice.
Add to the dressing.
Season with salt
Heat a splash of olive oil in a frying pan set over a high
Remove the skin from the chouriço and pull the flesh into small
pieces (or dice into small cubes).
Sizzle the chouriço in the hot olive
oil for a minute or two, or until lightly browned.
Tip the sausage
pieces or cubes into a colander set over a bowl and allow to drain.
Add a little more olive oil to the pan and turn up the heat to
Fry the calamari in small batches, over a high heat, for a
minute or so per batch, or until just beginning to colour.
Add a lick
more oil to the pan if necessary.
Add the cooked calamari to the
colander containing the sausage.
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Wipe out the frying pan, add another tablespoon of olive oil,
add the garlic and fry gently for a minute, without allowing it to
brown. Pour in the prepared dressing and bubble, over a low heat, until
just hot. Tip the calamari and chouriço pieces back into the pan, turn
up the heat, and cook for another minute, tossing well so every piece is
coated and heated right through. Season with pepper and more salt, if
Tip the calamari onto a heated platter. Scatter with the freshly chopped parsley and serve hot, with lemon wedges.