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Calamari salad with chorizo and Espelette pepper

Preparation - 20 min.

Ingredients

Serves 4

  • 200 g calamari, fresh or frozen
  • 50 g chorizo, cut into small cubes
  • 50 g Favuzzi semi-dried tomatoes, cut into strips
  • 4 artichoke hearts, cut into 8 pieces
  • 1/4 bunch parsley, chopped
  • 45 ml (3 tablespoons) Favuzzi olive oil
  • Juice and zest of 1 lime
  • 2 ml (1/2 teaspoon) Favuzzi Espelette pepper

Preparation

  1. Clean the calamari thoroughly under cold water and pat with a paper towel to absorb excess water.
  2. If the calamari are frozen, defrost under cold water, then sponge off excess water.
  3. Cut into rounds and sauté in a very hot pan with 10 mL (2 teaspoons) Favuzzi olive oil.
  4. Drain and set aside in the refrigerator.
  5. Heat the rest of the oil over very low heat and sauté the chorizo and Espelette pepper for 3 minutes, to make the oil slightly spicy.
  6. Add the calamari and the rest of the ingredients, finishing with the parsley and lime juice.
  7. Leave to rest and serve warm.