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
1 cup cherry tomatoes, halved
2 tablespoons chopped parsley
1 tablespoon chopped marjoram
1 tablespoon red wine vinegar
Freshly ground pepper
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.
A ripe Australian red, like a coffee-scented Shiraz.