Heat a heavy frying pan until very hot. Add the chorizo and fry until golden brown. Remove with a slotted spoon.
Add the squid to the same pan along with the garlic, lemon juice and cook for 2 minutes. Remove and add to chorizo.
Cook the pancetta in the same pan until coloured and add to the squid and chorizo mix.
Break up the confit of rabbit and place into a bowl adding the squid, chorizo and pancetta. Combine with the salad and dress with a little vanilla and orange dressing.
Divide onto two plates and serve.
For the confit of rabbit leg:
Finely chop the celeriac and onion and sweat with the rabbit legs in oil in a pan. Add curry powder, paprika and cumin. Season with salt and pepper.
Once this is done put the contents of the pan into a dish and cover with more oil up to the top. Add garlic, rosemary and thyme.
Put the dish into an oven and cook on 80°C for an hour.
Once done season with more salt and pepper and a little sugar.
Add the contents into a preserve jar and let the ingredients ‘infuse’.
For the vanilla and orange dressing:
Mix all the ingredients together in a bowl.
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