A+ R A-

Calamari and Chorizo Salad

The Calamari and Chorizo Salad is the perfect starter to any Christmas lunch, with chickpeas, garlic and chorizo adding spice and flavour to the seafood salad. Serve as an entree and main course, or mix and match with family favourites to create the perfect menu.

Calamari and Chorizo Salad

Ingredients

1 large tomato

500 g cleaned calamari, thinly sliced into strips

1 chorizo sausage, thinly sliced

2 tbsp extra virgin olive oil

3 garlic cloves, thinly sliced

100 g dried chickpeas, soaked overnight and cooked, or 25 g canned chickpeas, rinsed and drained

1 tbsp good quality red wine vinegar

1 cup tightly packed flat- leaf parsley, roughly chopped good pinch dried chilli flakes

3 cups wild rocket

salt and pepper, to taste

Method

Blanch the tomato in boiling water for 30 seconds and peel. Quarter the tomato, squeeze out and discard seeds, then chop into small dice. Set aside.

In a bowl, lightly season the calamari with salt and pepper, then combine with the chorizo.

Heat a frypan over high heat for 2-3 minutes, then add 2 teaspoons of olive oil. Quickly fry the calamari and chorizo in three batches, for no longer than a minute on each side. Remove the calamari and chorizo and keep warm, then deglaze the frypan with a tablespoon of water, scraping the base with a wooden spoon. Tip this liquid into a small bowl and reserve. Add more oil and repeat with the remaining two batches of chorizo and calamari.

Reduce heat to medium and fry garlic for about a minute, or until soft. Add more tomato, chickpeas, vinegar and deglazed juices. Increase heat to high and cook for one minute.

Return calamari and chorizo to the frypan and stir to combine. Stir in parsley and chilli flakes and remove from heat.

Serve warm on a bed of wild rocket leaves.

For a more rustic style, try using thickly slices calamari, as pictured.

Serves 4 - 6.

Last modified on Wednesday, 04 December 2013 21:37
Left-Banners11
Left-Banners11

Stay Up to Date