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
- Clean the calamari thoroughly under cold water and pat with a paper towel to absorb excess water.
- If the calamari are frozen, defrost under cold water, then sponge off excess water.
- Cut into rounds and sauté in a very hot pan with 10 mL (2 teaspoons) Favuzzi olive oil.
- Drain and set aside in the refrigerator.
- 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.
- Add the calamari and the rest of the ingredients, finishing with the parsley and lime juice.
- Leave to rest and serve warm.
