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.
Recipe courtesy of Darryl Robinson