This recipe belongs to Kameel Nankan, Executive Head Chef at The Trafalgar Hotel. The hotel has an incredible rooftop bar overlooking Trafalgar Square and has to be the most spectacular view of London city. This simple and tasty dish is perfect for a hot summer's day. Luke Nguyen, Luke Nguyen's United Kingdom






Skill level

Average: 5 (1 vote)


  • 2 medium squid with tentacles
  • 2 tsp Maldon sea salt
  • 2 tsp sweet smoked paprika
  • 2 tsp chilli flakes
  • 120 g chorizo, peeled and cut into 1 cm-thick slices
  • mixed leaves lettuce, to serve


Lemon oil

  • 1 lemon, peel removed in wide strips
  • 60 ml (¼ cup) extra virgin olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the lemon oil, use a small sharp knife to remove and discard any white pith from the lemon peel. Place the peel and oil in a small saucepan and cook over low until just warmed. Remove from the heat and stand until cool, then strain the oil and discard the peel. 

Cut the squid in half lengthways, then into 2.5 cm pieces, leaving the tentacles whole.

Combine the salt, paprika and chilli flakes in a small bowl and set aside. 

Cook the chorizo in a large frying pan over medium heat until golden and the fat has rendered. Remove from the pan leaving as much oil in the pan as possible. Increase the heat to high, add the squid and toss for 1-1½ minutes or just until tender. Add the spice mix and chorizo and toss to combine well, then remove from the heat.  

Lightly dress the mixed leaves with the lemon oil and arrange on a plate. Scatter with the squid and chorizo, drizzle with a little extra lemon oil and serve immediately. 


Luke Nguyen's United Kingdom starts Thursday 14 May 2015 at 8pm on SBS ONE and finishes 2 July 2015. Visit the Luke Nguyen's United Kingdom website to catch-up on episodes online, scroll through recipes or find out more about the show.