This recipe is the beezneez. A lot of people are scared of cooking calamari, but once you get the hang of it, it’s easy as pie. Chorizo and calamari are a great combination. The spicy and salty chorizo really complements the calamari rings. I served this delicious combination on a garlic toasted ciabbata and a good squeeze of lime. This is the perfect starter or meze dish.

INGREDIENTS

215g pack cooking chorizo, skin removed and cut into chunks
1 onion, roughly chopped
4 garlic cloves, crushed
500g prepared calamari rings
The juice and zest of 2 limes
2 sprigs fresh rosemary
1 small handful fresh basil, chopped
Olive oil
Sea salt & black pepper
4-6 slices of fresh ciabatta

METHOD
Serves 3-4
Preparation 10 minutes
Cooking time 12 minutes

Turn the oven onto 180°C grill.

Place a non-stick frying pan on high heat, add a drizzle of olive oil and fry the onions and crushed garlic for 7 minutes.

While the onions are cooking, rinse the calamari rings and pat dry with kitchen towel. Add the chopped chorizo to the pan and fry for 3 minutes.

Place the ciabatta on an oven tray, drizzle olive oil over and rub a garlic clove over the bread. Add a few of the rosemary leave and grill in the oven for 5 minutes, until golden brown, but not hard.

Toss the rosemary and calamari into the pan, you’ll know when the calamari is done when it just turns firm and opaque in colour, should only take about 3-4 minutes. Then add the lime juice, zest, chopped basil. Season with a crack of salt and pepper and toss. Serve on top of the crispy bread and enjoy.