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Squid or cuttlefish is a favorite of the Mediterranean cuisine. Sautéed very quickly, squid is tender and delicate. The addition of spicy Spanish Chorizos transforms a simple dish into a mouthful of flavors. This popular recipe from the Balearic Islands makes for a particularly pleasant appetizer. I quite like the spicy blend of the chorizos with the seafood.
Yield: 4 servings as an appetizer or light lunch
Time: 15 minutes
Ingredients:
- 2 lbs small squids (calamares) or cuttlefish, cleaned and cut into rings
- 1/4 lb Spanish Chorizo or Pepperoni sausage, thinly sliced
- 2 Tbsp olive oil
- 2 large shallots, thinly sliced
- 2 cloves of garlic, thinly sliced
- 1 red pepper thinly sliced
- 1 bay leaf
- 1 cup dry white wine
- 8 slices of toasted white country bread
- coarse salt and freshly ground pepper, optional
- extra virgin olive oil to drizzle
- 900 g small squids (calamares) or cuttlefish, cleaned and cut into rings
- 115 g Spanish Chorizo or Pepperoni sausage, thinly sliced
- 2 Tbsp olive oil
- 2 large shallots, thinly sliced
- 2 cloves of garlic, thinly sliced
- 1 red pepper thinly sliced
- 1 bay leaf
- 240 ml dry white wine
- 8 slices of toasted white country bread
- coarse salt and freshly ground pepper, optional
- extra virgin olive oil to drizzle
Preparation:
Heat olive oil over medium high heat and sauté shallots, garlic, and red pepper slices for about 1-2 minutes. Add chorizo slices and continue sautéing for 5 minutes longer. Add the calamares or cuttlefish and cook them just until they are opaque about 1-3 minutes more. Add the wine and bay leaf and bring it to a rapid boil. Reduce the heat and let it cook until juices have thickened a bit.
Sprinkle with coarse salt and freshly ground pepper if necessary. Watch for saltiness and pepper on the Spanish Chorizo before adding any extra salt and pepper.
Arrange calamares and chorizos on a plate, drizzle with olive oil and serve with slices of toasted country bread.
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