I’m always keen to come up with new tasty starters which can be whipped up quickly as part of a three course meal. This one is exactly that. For only 5sp its bursting with flavour and is the perfect light start to any meal.
The squid rings that I’ve used here are from Ocean Classics. They come frozen in a huge bag and they are great, lovely and big and tasty!
Chorizo and Calamari Salad
Serves 2 = 5pp each
¼ tbsp. olive oil
2 large cloves of garlic, peeled and finely chopped
¼ tsp crushed chilli flakes
30g chorizo, thinly sliced
200g fresh squid rings
Handful of salad tomatoes, halved
Handful of salad leaves
Handful of spinach
1 x courgette, peeled into ribbons using a potato peeler
For the dressing
1/4 tbsp. olive oil
½ tbsp red wine vinegar
Juice of ½ lemon (keep the other half of the lemon and slice into quarters).
½ red onion, very finely sliced
Pinch of crushed chilli flakes
Salt and pepper
In a small bowl mix together the ingredients for the dressing (everything except the onion). Once combined, add the onion and pop to one side. The onion will soften nicely in the dressing while you are preparing everything else.
In large bowl add the salad leaves, spinach and courgette and toss together.
Next heat ¼ tbsp. olive oil in a frying pan on a medium heat and then add the garlic and chillies and fry until aromatic (but not burnt, around a minute). Next turn up the heat and add the chorizo, frying for 30 seconds until it starts releasing its oils. Next add the squid, season and flash fry for 3-4 minutes until the squid is cooked (do not overcook as it will go tough). Remove the chorizo and squid from the pan and pop into the bowl with the salad. Add the tomatoes to the pan cut side down and fry for 2 minutes until they start to burst. Add to the pan with the salad leaves, chorizo and squid.
Finally pop the dressing/onions in the salad bowl. Toss everything together. Serve the salad in a nice big bowl and finish with a slice of lemon.