Calamari with Chorizo Salsa
Ingredients
- Sauce
- 1 organic lemons, wenig abgeriebene Schale, ganzer Saft
- 1 red onion, finely chopped
- 1 chorizo sausage (ca. 200 g), geschält, fein gehackt
- 3 tbsp. olive oil
- 2 tbsp. flat-leaf parsley, finely chopped
- 1 garlic cloves, pressed
- Bread Croutons
- 1 tbsp. butter
- 2 slices sandwich bread, cut into small cubes
- Squid
- 1 tbsp. olive oil
- 800 g calamari (ready to use)
- Barbecue grilling
- a little pepper
- 0.75 tsp. sea salt
Total time: 27m
Preparation Time: 25m
Servings
For
4 people
Nutritional Information
Contains 500 Kcal, 37g Protein, 14g Carbohydrates, 33g Fat
Ingredients
- Sauce
- 1 organic lemons, wenig abgeriebene Schale, ganzer Saft
- 1 red onion, finely chopped
- 1 chorizo sausage (ca. 200 g), geschält, fein gehackt
- 3 tbsp. olive oil
- 2 tbsp. flat-leaf parsley, finely chopped
- 1 garlic cloves, pressed
- Bread Croutons
- 1 tbsp. butter
- 2 slices sandwich bread, cut into small cubes
- Squid
- 1 tbsp. olive oil
- 800 g calamari (ready to use)
- Barbecue grilling
- a little pepper
- 0.75 tsp. sea salt
Instructions
-
Sauce
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. -
Bread Croutons
Heat the butter in a frying pan, add the bread, toast until golden brown. -
Squid
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. -
Barbecue grilling
Charcoal/gas/electric barbecue: Grill the calamari over/on a very high heat (approx. 250°C) for approx. 1 min. on each side, season. -
Serve
Serve the calamari with the chorizo sauce and sprinkle with the croutons.
