Farro Salad with Squid and Chorizo
The chorizo in this farro-and-squid salad makes it robust enough to pair with a ripe Australian red.
Farro Salad with Squid and Chorizo
Farro Salad with Squid and Chorizo
© Tina Rupp
Farro Salad with Squid and Chorizo
- ACTIVE: 25 MIN
-
TOTAL TIME:
1 HR 10 MIN
- SERVINGS: 4
- Healthy
- Make-Ahead
- Staff Favorite
Ingredients
- 1 cup farro
-
1/4 cup extra-virgin olive oil
-
1 small red onion, finely chopped
-
2 ounces dry chorizo, skinned and sliced 1/4 inch thick (1/2 cup)
-
3/4 pound cleaned squid— bodies cut into 1/4-inch rings, large tentacles halved
-
Salt
-
1 cup cherry tomatoes, halved
-
2 tablespoons chopped parsley
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1 tablespoon chopped marjoram
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1 tablespoon red wine vinegar
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Freshly ground pepper
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Directions
- Bring a large saucepan of water to a boil. Add the farro, cover and simmer over low heat until the farro is al dente, about 45 minutes. Drain and transfer to a serving bowl.
- In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat until softened, about 2 minutes. Stir in the chorizo and cook until sizzling, about 2 minutes. Add the squid and cook, stirring, until just white throughout, about 2 minutes. Season with salt.
- Add the squid to the farro along with the cherry tomatoes, parsley, marjoram, vinegar and the remaining 2 tablespoons of olive oil. Season with salt and pepper, toss well and serve right away.
Farro Salad with Squid and Chorizo
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