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Calmares y Chorizo con Romesco - Squid and Chorizo
- Servings
2 - Prep
10 m - Cook
10 m
Recipe By: Dylan Vickers-Fukakusa
This light and vibrant stew pairs the smoky aromas of pimenton, Spanish paprika, with the uplifting zest of wine and olives.
Ingredients
- 1 pc squid, tentacles cleaned and mantle removed, scored into thin slices
- 50 g chorizo
- 45 ml dry white wine
- 6 pc Spanish olives
- 3 tbsp romesco sauce
- 2 tbsp extra virgin olive oil
- 1/2 tsp pimenton
- 1 tbsp flatleaf parsley, chopped
Directions
-
1
Heat a pan over medium heat, add 2tbsp olive oil.
-
2
Add the chorizo and cook for 1-2 minutes or until it begins rendering some of its fat.
-
3
Gently fry the squid for 1-2 minutes until it turns opaque or begins to curl. Season to taste with a pinch of salt and the pimemton. Add the white wine and olives and cook for 30 seconds or until most of the wine has evaporated. Spoon the romesco sauce onto a plate and place the warm squid and olives on top. Garnish with chopped parsley
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Printed From otaokitchen.com.au 04/29/2024