Chorizo and Grilled Squid Salad with Rose

Name: Chorizo and Grilled Squid Salad with Rose
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
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

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 6 to 8 servings as appetizer

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

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.

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