Recipe courtesy of Darryl Robinson
Show: Drink Up
Episode: Rose
20 min
10 min
6 to 8 servings as appetizer


  • 3 tablespoons olive oil
  • 1 shallot, minced
  • 3-ounces dry chorizo, casing removed and sliced
  • 1 pound squid, cleaned and cut into rings
  • 1/4 cup dry rose wine
  • Juice of 1 lime
  • 3 tablespoons chopped fresh parsley
  • Kosher salt and freshly ground black pepper


Heat the oil in a large frying pan over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the chorizo and cook until hot, about 2 minutes. Add the squid and cook another 2 minutes, or until the squid is no longer transparent. Season the squid with salt, and pepper, to taste. Remove the squid from the heat and toss in a bowl with the rose wine, lime juice, and fresh parsley. Serve the salad warm or at room temperature.


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