Spanish chorizo as well as being a tapa can be used as an ingredient in all kinds of Spanish recipes. Here we have a winter salad with fried calamari and chorizo picante (hot) on a bed of spinach leaves.
1. Wash and clean the spinach leaves and place in a large bowl or cazuela.
2. Clean 3 large squid, remove the heads and cut the body into large squares (you can score the meat to create a nice criss cross effect for presentation)
3. Thinly slice 2 chorizos.
4. Fry the squid and chorizo in olive oil for 5 minutes
5. Place over the spinach leaves, drizzle with extra virgen olive oil and salt and pepper to taste.
Enjoy!
2 comments:
I love both ingredients anyway but combining them together is a dream.
Krimo: There is something about the combination I agree, plenty of good olive oil too!
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