Sautéed Calamari with Chorizo

Sautéing delicate squid with spicy chorizo flecked with fat is a clever way to baste it, keeping it moist and flavorful.

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  • Total Time:
  • Servings: 4

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  • 1 dry-cured chorizo sausage, cut into thin half-moons
  • 1 pound cleaned squid, bodies cut into 1/4-inch-thick rings, tentacles halved
  • Salt
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/2 cup water
  • 2 garlic cloves, thinly sliced
  • 1 small tomato—peeled, seeded and coarsely chopped
  • One 15-ounce can chickpeas, drained
  • 1 tablespoon red wine vinegar
  • 2 tablespoons minced flat-leaf parsley
  • Pinch of crushed red pepper
  • 1 large bunch of arugula, large stems discarded

How to make this recipe

  1. In a bowl, toss the chorizo and squid; season with salt. In a large skillet, heat 1/2 tablespoon of the oil. Add half of the squid mixture. Cook over high heat, stirring, until the squid is firm, 1 minute. Transfer to a plate. Add 1/4 cup of the water to the skillet and scrape up any browned bits in the pan. Pour the juices into a bowl. Repeat with the remaining squid and chorizo, using another 1/2 tablespoon of olive oil and the remaining 1/4 cup of water.

  2. Heat the remaining 1 tablespoon of oil in the skillet. Add the garlic; cook over moderately high heat until soft. Add the tomato, chickpeas, vinegar and reserved pan juices and cook over moderate heat for 2 minutes. Return the squid mixture to the skillet; toss with the parsley and red pepper. Season with salt. Mound the arugula on plates, drizzle with oil and top with the squid.

Contributed By Published August 2005

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