Squid, Chorizo And Chicory Salad | Ensalada caliente de calamar, chorizo y endivias
In Spain, we love squid it in all its ways, not just in the ubiquitous deep-fried version. In this unusual salad you will find the saltiness of the pan-fried squid and chorizo combined with the bitterness of the chicory and the acidity of the sherry vinegar is a match made in heaven.
INGREDIENTS
4 small squid
or 1 large squid, cleaned, (or ask your fishmonger to do this for you)
4 tablespoons extra virgin olive oil
2 heads chicory, Leaves separated
2 spring onions, thinly sliced
2 tomatoes, Cut into wedges
1 spicy cooking chorizo, sliced, (fresh, uncooked)
2 tablespoons sherry vinegar
sea salt
METHOD
Prepare the squid by cutting it into small pieces and scoring the smooth flesh in a cross-hatch pattern.
Heat the oil in a frying pan over a high heat. Add the squid and a pinch of salt and fry the pieces on one side until golden, about 1 minute. Flip the squid and cook the other side (the total cooking time should be no more than 2 minutes).
Meanwhile, mix the chicory, spring onions and tomatoes together in a bowl.
Sauté the chorizo in a frying pan over a medium heat for a couple of minutes, until cooked. Remove from the heat and swirl the sherry vinegar in the pan.
Add the cooked chorizo and its vinegar, and the cooked squid to the salad and finish with a drizzle of olive oil and a sprinkling of sea salt.