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Grilled baby squid stuffed with chorizo, tomato salad & green olive tapenade
- 300g cooking chorizo , skinned and diced
- 16 baby squid , cleaned and trimmed, left whole
- 100g pitted green olives
- extra-virgin olive oil
- 250g marmande, beefsteak or other heritage tomatoes , diced
- 50ml white balsamic or moscatel vinegar
Directions:View on BBC Good Food
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