Squid & Chorizo Salad
10m prep 10m cook 20m ready
A vibrant salad with crispy chorizo and tender squid, tossed with olives, red onion, parsley, and fresh lime juice.
Ingredients
- 350 g baby squid cleaned
- 29.6 ml olive oil
- 100 g chorizo roughly chopped
- 1 lime juice of
- 140 g pitted black olives roughly chopped
- 1 red onion finely chopped
- 2 parsley leaves roughly chopped
- 1 red chilli deseeded and cut into fine strips
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 110 mg
- Iron: 4.2 mg
- Magnesium: 51.8 mg
- Phosphorus: 253 mg
- Potassium: 509 mg
- Zinc: 2.61 mg
Let's Cook
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Step 1.
Slice the squid into rings, keeping the tentacles whole. Pat dry with paper towels if needed.
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Step 2.
Heat the olive oil in a large frying pan over medium heat. Add the chopped chorizo and cook for 3–4 minutes, stirring occasionally, until it turns golden and crispy.
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Step 3.
Scatter the squid rings and tentacles into the same pan with the chorizo. Stir thoroughly and cook for 2–3 minutes, until the squid is pale and cooked through. Remove the pan from the heat, stir in the lime juice, and set aside.
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Step 4.
While the squid and chorizo are cooking, prepare the remaining ingredients: roughly chop the olives, finely chop the red onion, roughly chop the parsley leaves, and deseed and finely slice the red chilli.
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Step 5.
To assemble the salad, transfer the squid, chorizo, and their pan juices to a serving bowl. Add the olives, red onion, parsley, and red chilli. Season with a good pinch of salt and pepper. Toss everything together until the spicy chorizo and lime juices coat all the ingredients. Serve immediately.
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