Calamari with chorizo salsa

Total time: 27m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 500 Kcal, 37g Protein, 14g Carbohydrates, 33g Fat


  • Salsa
  • 1 organic lemon, use grated zest and juice
  • 1 red onions, finely chopped
  • 1 chorizo (approx. 200g), shelled, finely chopped
  • 3 tbsp olive oil
  • 2 tbsp flat-leaf parsley, finely chopped
  • 1 garlic clove, pressed
  • Croutons
  • 1 tbsp butter
  • 2 slices toast bread, diced
  • Calamari
  • 1 tbsp olive oil
  • 800 g calamari (ready to use)
  • To grill the peaches
  • a little pepper
  • 0.75 tsp sea salt

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  • Salsa

    Combine the lemon zest and juice with the oil. Add the chorizo and all the other ingredients up to and including the parsley, mix and season with salt.
  • Croutons

    Heat the butter in a frying pan, add the bread, toast until golden brown.
  • Calamari

    Remove the skin from the body of the calamari, remove the head and tentacles. Rinse (inside and out) in cold water, pat dry. Cut the calamari in half lengthwise, make diamond-shaped incisions on one side, brush with oil.
  • To grill the peaches

    Charcoal/gas/electric grill: Grill the calamari over/on a very high heat (approx. 250°C) for approx. 1 min. on each side, season.
  • To serve

    Serve the calamari with the chorizo sauce and sprinkle with the croutons.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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