Calamari with chorizo recipe

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10 min


10 min

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This quick and easy Spanish dish is often served as part of a tapas meal with lots of other tasty savoury small dishes. However, it makes a delicious starter to a Mediterranean meal or can be served as a light summer lunch for two people. Most squid sold on fish counters will be ready- prepared and cleaned with the tentacles pushed inside the body. Don’t throw the tentacles away; fry them with the squid rings. Make sure that you cook the squid quickly and over a high heat – it it’s overcooked it will have a rubbery texture.


  • 4 small squid, prepared and cleaned
  • 1tbsp flour
  • Salt and freshly ground black pepper
  • 2tbsp olive oil
  • 2 garlic cloves, peeled and crushed
  • 100g chorizo sausage, thinly sliced
  • 2tbsp freshly chopped parsley
  • Squeeze of lemon juice


  • Place the squid on a chopping board and slice into thick rings. Pat the squid dry with kitchen paper. Season the flour with salt and freshly ground black pepper and sprinkle over the squid.

  • Heat the oil in a large frying pan and add the garlic. Fry for 1-2mins then add the floured squid and fry over a high heat for 3-4mins, stirring all the time, until just golden. Remove and set aside.

  • Add the chorizo sausage to the hot pan and fry for 3-4mins until crisp, Return the squid to the pan with the chopped parsley and stir-fry for a further minute. Adjust the seasoning to taste and serve with a squeeze of lemon juice.

Top tip for making Calamari with chorizo

Add some finely chopped shallot and 1 deseeded and finely chopped red chilli pepper for extra colour and a spicy flavour.

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