Ingredients
- 1 chorizo sausage (350g)
- 4 cleaned, scored calamari (250g each)
- extra virgin olive oil
- 1/2 tsp paprika
- salt flakes and cracked black pepper
- 2 bunches trimmed rocket
- 1 roasted, peeled red capsicum (cut into strips)
- 425g can rinsed, drained cannellini beans
- 1 tbsp lemon juice
- 1/4 cup extra virgin olive oil
- pinch of sugar
- crusty bread, to serve
Method
Cut 1 chorizo sausage (350g) into thin slices and cook in a non-stick frying pan over medium heat for 3-4 minutes until crisp. Drain on absorbent paper.
In a bowl combine 4 cleaned, scored calamari (250g each) that have been cut into 4cm pieces, with 1/4 cup extra virgin olive oil, 1/2 tsp paprika, salt flakes and cracked black pepper and toss well.
Char-grill calamari over high heat for 1-2 minutes each side until just cooked.
In a large bowl combine calamari with chorizo, 2 bunches trimmed rocket, 1 roasted, peeled red capsicum (cut into strips) and a 425g can rinsed, drained cannellini beans.
In a small bowl whisk 1 tbsp lemon juice, 1/4 cup extra virgin olive oil, salt and pepper and pinch of sugar.
Pour dressing over salad and toss gently to combine.
To serve
Serve with crusty bread.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
