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Barbecued Squid and Chipolata Sausages with Spicy Tomato Relish

There is something very celebratory about combining tender calamari, little pork sausages and a spicy tomato relish on the same plate.

Prep Time

        Prep time: 25 minutes
        Cook time: 25 minutes
        Yield: Serves 4


    •    1 tbsp olive oil
    •    1 lemon, quartered
    •    100g wild rocket leaves
    •    12 pork chipolata sausages
    •    1kg small fresh squid, cleaned, tubes and tentacles separated

For Spice Tomato Salsa:

    •    2 tbsps olive oil
    •    2 tbsps basil leaves
    •    2 tbsps tomato paste
    •    2 small tomatoes, diced
    •    1/2 tsp dried chilli flakes
    •    1 tbsp salted capers, rinsed


  1. For the salsa, combine the tomatoes, tomato paste, chilli, capers, olive oil, basil, sea salt and pepper in a small saucepan. Place the pan over medium-low heat and simmer, stirring occasionally, for 12-15 minutes until thickened. Allow to cool.
  2. Cut down one side of each squid tube to open out, then use a small, sharp knife to score a diamond pattern on the inside. Cut each piece in half lengthways. Toss the squid tubes and the tentacles in the olive oil, then set aside.
  3. Heat a chargrill pan or barbecue on medium-high heat. Add the sausages and grill for 5 minutes, turning, until browned all over and cooked through. Add the squid tubes and tentacles and cook for 2 minutes, pressing down firmly until grill-marked. Turn and lightly cook the other side.
  4. Arrange the chipolatas and squid on 4 plates with the rocket and lemon. Season well, then serve with some of the spicy tomato relish.

This great family recipe is thanks to delicious at


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