Spring time warm Havoc Pork Chorizo and squid salad This simple to prepare dish is both speedy and delicious, making it a brilliant meal to put together after a busy day. Both the chorizo and squid can be ordered online from Solander.
Cook time - 15 minutes Servings - 2
Ingredients
Method
1 x 100g Havoc Pork Chorizo sausages, sliced
In a cold fry pan add sliced chorizo and turn the heat up to medium-high to render fat and caramelise on both sides.
200g natural squid rings 1 small garlic clove, minced ¼ tsp dried chilli flakes ½ x (400g) can chickpeas, drained and rinsed 1 ripe tomato, roughly chopped ½ bunch parsley, leaves roughly chopped ½ lemon juice and zest 1 tbsp extra virgin olive oil Salt and pepper, to taste Crusty toasted sourdough to serve
Once chorizo is crispy and the pan is hot, add in olive oil and prepared squid. Sauté until the squid is just cooked and remove from heat. In a mixing bowl add chickpeas, tomatoes, parsley, minced garlic and a pinch of chilli and season. Then add in warm chorizo and squid plus any oils or fats from the pan. Toss salad and serve warm with a piece of crusty sourdough bread. Solander source the very best of seafood and gourmet delights available in New Zealand and around the world. Order at www.gourmetseafood.co.nz and have it delivered right to your door.
