Method:
1 Heat a little oil in a frying pan, add the chorizo, cook for 3-4 minutes until golden.
2 Score the cuttlefish in crisscross pattern using a sharp knife, add to the pan with chorizo and cook for 1-2 minutes each side or until just cooked through.
3 Combine the parsley, chilli, lemon juice and a drizzle of olive oil in a small bowl, season with salt and pepper.
4 Arrange the chorizo and cuttlefish on a serving plate, drizzle over the dressing. Serve with lemon wedges.