500g cleaned squid
2 cloves of garlic, crushed
400g dry pasta
2 tbsp olive oil
Small bunch of parsley, finely chopped (optional)
1 lemon, zest and juice
Cook the pasta according to the instructions on the packet.
Cut the squid bodies into rounds about ½cm thick, and cut the tentacles in half (check there is not a hard plasticy beak right in the middle where all the legs join - cut this out and discard if there is). Slice the chorizo into thin half-moon slices.
5 minutes before the end of the cooking time, heat the 1 tbsp of the olive oil in a frying pan. Add the garlic and chorizo and gently fry for about 2-3 minutes. Add the squid and stir around for another minute. Add the prawns, lemon zest, and parsley and stir through. Fry for a minute or so until the prawns are cooked, or warmed through if using pre-cooked.
Drain the pasta when ready. Return to the pan and stir through the remaining olive oil, some freshly ground black pepper, then the cooked seafood.
Serve piping hot with lemon wedges.