Main Meals
Seared calamari and chorizo
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Wine/Spirit Pairing
Shannon Rockview Ridge Pinot Noir 2009
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 250 g cleaned fresh small calamari tubes and tentacles
- Sea salt and freshly ground black pepper
- Olive oil, for moistening
- 8 slices chorizo (about 35 g)
- Fresh rocket leaves, for serving
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
Rinse the calamari, drain and dry very well. Mix with a little seasoning and olive oil to moisten.
Heat a cast-iron grill pan until very hot, then quickly fry the chorizo. Add the calamari for a minute or two at the end of the cooking time and fry until just cooked and starting to catch.
Serve, garnished liberally with rocket.
Cook’s note: This tasty fry-up is the perfect partner to crusty sautéed potatoes or roast potato wedges.
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