Spanish-style squid & chorizo
This dish would be perfect served as part of a lunch of small dishes. It's great served hot or at room temperature.
|2 tbsp||Olive oil|
|2 tsp||Smoked paprika|
|200 g||Chorizo sausages|
|2 tsp||Red wine vinegar|
|400 g||Crushed tomatoes|
|1 to taste||Salt & freshly ground pepper|
|150 g||Calamari tubes|
|4 slices||French bread|
|¼ cup||Coriander leaves|
|1 handful||Rocket leaves|
- Cook capsicum over a gas flame or under a grill until blackened and blistered. Rub off skin, remove seeds and slice into thin strips.
- Heat olive oil in a frying pan and gently cook onion and finely chopped garlic until tender. Add 1 teaspoon of smoked paprika, precooked chorizo, thinly sliced, red wine vinegar and tomatoes. Season with salt and pepper. Allow to boil and simmer for 10 minutes until mixture is thick and saucy.
- Meanwhile, open calamari tubes flat and score on both sides in a diamond pattern with a sharp knife. Combine flour, remaining paprika and 1 tsp sea salt and toss the calamari with this mixture. Heat a little oil on a griddle pan or frying pan until very hot. Quickly cook the calamari until lightly golden and cooked through.
- Serve the calamari with the chorizo mixture on the toasted bread with coriander and rocket leaves.
This dish is best matched with
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