Main Meals

Seared calamari and chorizo

2
Easy
10 minutes
5 minutes
Wine/Spirit Pairing
Shannon Rockview Ridge Pinot Noir 2009
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Ingredients

Method
  • 250 g cleaned fresh small calamari tubes and tentacles
  • Sea salt and freshly ground black pepper
  • Olive oil, for moistening
  • 8 slices chorizo (about 35 g)
  • Fresh rocket leaves, for serving

Method

Ingredients

Rinse the calamari, drain and dry very well. Mix with a little seasoning and olive oil to moisten.

Heat a cast-iron grill pan until very hot, then quickly fry the chorizo. Add the calamari for a minute or two at the end of the cooking time and fry until just cooked and starting to catch.

Serve, garnished liberally with rocket.

Cook’s note: This tasty fry-up is the perfect partner to crusty sautéed potatoes or roast potato wedges.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Seared calamari and chorizo

By Abigail Donnelly
2
Easy
10 minutes
5 minutes

Ingredients

  • 250 g cleaned fresh small calamari tubes and tentacles
  • Sea salt and freshly ground black pepper
  • Olive oil, for moistening
  • 8 slices chorizo (about 35 g)
  • Fresh rocket leaves, for serving

Method

Rinse the calamari, drain and dry very well. Mix with a little seasoning and olive oil to moisten.

Heat a cast-iron grill pan until very hot, then quickly fry the chorizo. Add the calamari for a minute or two at the end of the cooking time and fry until just cooked and starting to catch.

Serve, garnished liberally with rocket.

Cook’s note: This tasty fry-up is the perfect partner to crusty sautéed potatoes or roast potato wedges.