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Squid Chorizo and Tomato Salad

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Serves: 4
900g squid hoods
2 chorizo sausages, sliced thinly
1 tablespoon olive oil
4 medium tomatoes, deseeded, sliced thickly
3 x 400g cans white beans, rinsed, drained
2 cups loosely packed fresh flat-leaf parsley leaves
1 teaspoon finely grated lemon rind
1/4 cup lemon juice

Cut squid down centre to open out; score inside in diagonal pattern then cut into 2cm strips.

Cook chorizo in heated large non-stick frying pan, stirring occasionally, until browned.

Cook squid, in batches, in same reheated pan until tender.

Place chorizo and squid in large bowl with remaining ingredients; toss gently to combine.

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