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Chorizo and Grilled Squid Salad with Rose
Recipe courtesy Darryl Robinson
- Total Time:
- 20 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 6 to 8 servings as appetizer
Ingredients
- 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
Directions
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 Darryl Robinson