I love making this salad in summer, its the perfect light meal, With the combination of bold flavours and fresh ingredients, this Calamari and Chorizo Salad Recipe is quick, easy to prepare and tastes delicious! Pairing tender, delicate calamari with the smoky, spicy kick of chorizo, makes this vibrant dish perfect for a light lunch or dinner. Tossed with peppery rocket (arugula), creamy avocado, and hearty chickpeas, this salad is manages to be both filling and light.
Why Calamari and Chorizo Work So Well Together
The combination of seafood and sausage might seem unusual, but the balance of flavours is incredible. Calamari, with its tender, mild taste, absorbs the rich oils and spices of chorizo, creating a delicious contrast in every bite. The spicy chorizo and tangy lemon dressing lift the whole dish, making this salad a true crowd-pleaser.
What you will need to make this Calamari and Chorizo Salad
Ingredients:
- 450 g ( 1 pound) calamari, cleaned and cut into rings
- 115 g (4oz) chorizo, sliced thin
- 1 can (425g/15oz) chickpeas, drained and rinsed
- 1 large avocado, diced
- 4 cups rocket (arugula)
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 3 tbsp olive oil, divided
- 1 tbsp red wine vinegar
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Fresh parsley
How to Clean Calamari (Step-by-Step)
You can watch how to clean calamari in the video at the bottom of the page or read through these instructions:
1: Remove the Head and Tentacles
- Hold the body (tube) of the calamari in one hand, and gently pull the head and tentacles away with the other hand. The insides will come out with the head.
2: Clean Out the Body
- Reach inside the body and remove any remaining internal organs, including the transparent cartilage (called the quill). Rinse the body under cold water.
3: Remove the Skin
- If you’d like to remove the thin skin, gently peel it off the body and wings. This step is optional but gives a cleaner appearance.
4: Trim the Tentacles
- Cut just below the eyes to separate the tentacles from the head. Discard the head and remove the beak located in the centre of the tentacles.
5: Slice and Prepare
- Cut the calamari body into rings, and you’re ready to cook!
Cooking Tips
- Don’t Overcook the Calamari: Cook it for just 2-3 minutes to keep it tender.
- Customize the Salad: You can add extra ingredients like cherry tomatoes, cucumbers, or even a poached egg for added richness.
- Spice Level: For an extra kick, sprinkle some chili flakes over the salad or add more smoked paprika.
Health Benefits of Calamari and Chorizo Salad
This salad isn’t just packed with flavour, it’s also filled with healthy ingredients:
- Calamari is low in calories and a great source of lean protein and omega-3 fatty acids.
- Chorizo, while higher in fat, adds rich flavour, meaning you only need a little to enhance the dish.
- Chickpeas provide fibre and plant-based protein, while avocado adds healthy fats that support heart health.
Final Thoughts
This Calamari and Chorizo Salad is a beautiful blend of fresh, smoky, and spicy flavours, perfect for seafood lovers looking to try something new. The combination of tender calamari and crispy chorizo makes it an exciting dish, while the chickpeas and avocado add creaminess and substance.
Whether you’re serving this at a dinner party or enjoying it as a light meal, this recipe is sure to impress. Try it out, and let us know how it turned out in the comments below!
Frequently Asked Questions (FAQ)
Can I substitute Calamari?
Yes, squid or cuttlefish are both great substitutes.
What can I substitute for chorizo?
If you don’t have chorizo, spicy sausage or even bacon would work as substitutes.
Can I make this salad in advance?
The components (chorizo, calamari, chickpeas) can be cooked ahead of time, but it’s best to assemble the salad just before serving to keep the greens fresh and crisp.
Calamari and Chorizo Salad
Equipment
- 1 fry pan (skillet)
- 1 small bowl or jar for dressing
- 1 Large mixing bowl
Ingredients
- 450 g calamari, cleaned and cut into rings
- 115 g chorizo, sliced thin
- 240 grams chickpeas drained weight from a 400 gram can
- 1 large avocado diced
- 4 cups rocket arugula
- 1 small red onion thinly sliced
- 2 cloves garlic minced
- 1 lemon zested and juiced
- 3 tbsp olive oil divided
- 1 tbsp red wine vinegar
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley
Instructions
Marinate the Calamari
- In a bowl, combine calamari with 1 tablespoon of olive oil, lemon zest, smoked paprika, and a pinch of salt. Let it marinate for about 15 minutes while you prepare the rest of the salad.
Cook the Chorizo
- Add the sliced chorizo to a cold pan then turn the heat up and cook until crispy, allowing the fat to render out (about 3-4 minutes). Remove the chorizo from the skillet and set aside, leaving the oil in the pan.
Cook the Calamari
- In the same skillet, add 1 clove of minced garlic and cook for 30 seconds, then add the marinated calamari and cook over medium-high heat for 2-3 minutes, stirring often. Calamari should be just tender and slightly charred. Avoid overcooking, as calamari can turn rubbery quickly.
Prepare the Dressing
- Whisk together the lemon juice, 1 clove of minced garlic, red wine vinegar, remaining olive oil, salt, and pepper in a small bowl to create a tangy lemon dressing.
Assemble the Salad
- In a large bowl, toss together the rocket, chickpeas, red onion, and avocado. Add the cooked chorizo and calamari on top.
Dress and Serve
- Drizzle the lemon dressing over the salad and toss gently to combine. Garnish with fresh parsley if desired, and serve immediately for the best flavor and texture.
Video
Nutrition
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