Recipe courtesy of Darryl Robinson

Chorizo and Grilled Squid Salad with Rose

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 6 to 8 servings as appetizer
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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


  1. 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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