Squids (Calamares) with Chorizos
Serves: 4 (as an appetizer or light lunch)
Preparation time: 15 minutes without calamares cleaning
Squid or cuttlefish is a favourite of the Mediterranean cuisine. Sautéed very quickly, squid is tender and delicate. The addition of spicy chorizos transforms a simple dish into a mouthful of flavours. I quite like the spicy blend of the chorizos with the seafood. This popular recipe from the Balearic Islands makes for a particularly pleasant appetizer.
Ingredients:
- 1 kg (2 lbs) small squids (calamares) or cuttlefish, cleaned. Cut them into rings.
- 125 gr (1/4 lbs) dry-cured Spanish chorizos, thinly sliced
- 2 large shallots, thinly sliced
- 2 cloves of garlic, thinly sliced
- 1 red pepper thinly sliced
- 1 bay leaf
- 250 ml (1 cup) dry white wine
- 8 slices of toasted white country bread
- coarse salt and freshly ground pepper,optional
- olive oil to drizzle
Preparation:
Heat olive oil over medium high heat and sauté shallots, garlic and red pepper slices for about 1 to 2 minutes. Add chorizo slices and continue sauteing 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 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.