Calamari with chorizo salsa
Ingredients
- 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
Total time: 27m
Preparation Time: 25m
Servings
For
4 people
Nutritional Information
Contains 500 Kcal, 37g Protein, 14g Carbohydrates, 33g Fat
Ingredients
- 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
Instructions
-
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.
