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
juice, and fresh parsley
. Serve the salad warm or at room temperature.