10 January 2009

Squid & Chorizo Salad



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:

Krimo said...

I love both ingredients anyway but combining them together is a dream.

Orce Serrano Hams said...

Krimo: There is something about the combination I agree, plenty of good olive oil too!