Calamari and Chorizo Salad

This Calamari and Chorizo Salad recipe blends tender calamari, spicy chorizo, and fresh ingredients like avocado, chickpeas, and rocket. Perfect for a light, flavorful meal.

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Course: Dinner, Light Meal, Lunch

Cuisine: Mediterranean

Keyword: Calamari Salad, Chorizo Salad

Prep Time: 20

Cook Time: 10

Servings: people

Calories: 485kcal

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.

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