The surf and turf that you have to try

10 small flour tortillas
250g chorizo, sliced
600g calamari, tubes and tentacles

For the red onion and avo salsa:
1 red onion, finely 
chopped
2 firm avocados, 
skin and pip 
removed and cut 
into small dice
2 tbsp red wine vinegar
2 tbsp salt
Juice of 3 limes

Assemble the salsa by adding all the ingredients to a bowl and set aside in the fridge for a least an hour.

Add the chorizo to a frying pan and stir-fry for a few minutes until it starts to brown and crisp up. Now add the calamari and continue stir-frying for 3-4 minutes until the calamari curls and the tentacles crisp up. There should be no need to add any oil as the chorizo releases 
a fair amount. Heat the tortillas as per 
the burrito recipe; 
ask your guests to help themselves by scooping up some chorizo and calamari mix with some salsa. Wrap and chow.