The chorizo in this farro-and-squid salad makes it robust enough to pair with a ripe Australian red. More Hearty Salads

David Swain
April 2009

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© Tina Rupp

Recipe Summary

active:
25 mins
total:
1 hr 10 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

A ripe Australian red, like a coffee-scented Shiraz.