I love the classic Spanish combination of squid and chorizo. Somehow, the addition of kimchi mingles harmoniously with the flavors while adding a nice multi-cultural flair.
5 to 6 squid with tentacles
1 link of hot chorizo
A few cloves of garlic
Kimchi (as much as you like... or have)
Extra virgin olive oil
1/2 a lemon
1. Rinse the squid, pat dry, and place in a bowl on on a plate. Season with sea salt and black pepper. Set aside. (You can choose to slice the squid first--I happened to leave them whole here.)
2. Smash and peel the garlic cloves and roughly chop. Set them aside and roughly chop the kimchi as well.
3. Cut the chorizo link into small chunks.
4. Heat up a frying pan over medium-high heat with a slick of oil. Throw in the garlic. Let it sizzle until they turn a light golden color, then add the chorizo.
5. Cook the chorizo but don't move it around too much because you'll want it to be nicely browned.
6. Now you can add the squid because it doesn't take so long to cook. They will shrink a bit and the tentacles will start to curl.
7. Add the chopped kimchi to the pan and start mixing everything around with a wooden spatula. If you have some kimchi juice, add it for extra flavor.
8. Season the contents of the pan with a few pinches of smoked paprika and finish with a healthy squeeze of lemon juice.