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Home > Recipes > Spanish-style squid & chorizo

Spanish-style squid & chorizo
( SERVES 4 )

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: 1.0 / 5 FROM 1

Spanish-style squid & chorizo

1.0 / 5 FROM 1

This dish would be perfect served as part of a lunch of small dishes. It's great served hot or at room temperature.

Ingredients

2 Tbsp Olive oil
1 Red capsicum
1 Red onion
2 cloves Garlic
2 tsp Smoked paprika
200 g Chorizo sausages
2 tsp Red wine vinegar
1 to taste Salt & freshly ground pepper
400 g Crushed tomatoes
150 g Calamari tubes
2 Tbsp Flour
4 slices French bread
¼ cup Fresh coriander
1 handful Rocket leaves

Directions

  1. Cook capsicum over a gas flame or under a grill until blackened and blistered. Rub off skin, remove seeds and slice into thin strips.
  2. Heat olive oil in a frying pan and gently cook onion and finely chopped garlic until tender. Add 1 teaspoon of smoked paprika, precooked chorizo, thinly sliced, red wine vinegar and tomatoes. Season with salt and pepper. Allow to boil and simmer for 10 minutes until mixture is thick and saucy.
  3. Meanwhile, open calamari tubes flat and score on both sides in a diamond pattern with a sharp knife. Combine flour, remaining paprika and 1 tsp sea salt and toss the calamari with this mixture. Heat a little oil on a griddle pan or frying pan until very hot. Quickly cook the calamari until lightly golden and cooked through.
  4. Serve the calamari with the chorizo mixture on the toasted bread with coriander and rocket leaves.

 

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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