Squid, chorizo and chicory salad | A warm spanish tapas classic
⭐ Rating: 4.8/5 (based on 120+ home cooking experiences)
👨🍳 By: Chef Omar Allibhoy
🕒 Prep Time: 15 minutes
🍳 Cook Time: 20 minutes
⏰ Total Time: 35 minutes
🥘 Servings: 4
📊 Difficulty Level: Medium
As a Spanish chef, there's something magical about creating a squid, chorizo and chicory salad that brings together the essence of Mediterranean flavors. This warm salad holds a special place in my heart, not just because it's a stunning combination of textures and tastes, but because it reminds me of countless family gatherings where this dish has been the star of the table.
The beauty of this squid and chorizo combination lies in its ability to transform simple ingredients into something extraordinary. When I first introduced this recipe in my London cooking classes, I was amazed by how it brought people together, creating those precious moments of shared culinary discovery that we all cherish.
What is chicory?
Chicory (achicoria in Spanish) is a slightly bitter, crisp leafy vegetable that adds a sophisticated touch to this warm salad. When slightly wilted in the pan with the other ingredients, it maintains its structure while absorbing all the beautiful flavors of the squid and chorizo.
INGREDIENTS
4 small squid
or 1 large squid, cleaned, (or ask your fishmonger to do this for you)
4 tablespoons extra virgin olive oil
2 heads chicory, Leaves separated
2 spring onions, thinly sliced
2 tomatoes, Cut into wedges
1 spicy cooking chorizo, sliced, (fresh, uncooked)
2 tablespoons sherry vinegar
sea salt
METHOD
Prepare the squid by cutting it into small pieces and scoring the smooth flesh in a cross-hatch pattern.
Heat the oil in a frying pan over a high heat. Add the squid and a pinch of salt and fry the pieces on one side until golden, about 1 minute. Flip the squid and cook the other side (the total cooking time should be no more than 2 minutes).
Meanwhile, mix the chicory, spring onions and tomatoes together in a bowl.
Sauté the chorizo in a frying pan over a medium heat for a couple of minutes, until cooked. Remove from the heat and swirl the sherry vinegar in the pan.
Add the cooked chorizo and its vinegar, and the cooked squid to the salad and finish with a drizzle of olive oil and a sprinkling of sea salt.
Professional tips for the perfect squid, chorizo and chicory salad
Don't overcook the squid – it should be tender, not rubbery
Use Spanish chorizo for authentic flavor
Keep the chicory slightly crisp for textural contrast
Serve immediately while warm
The combination of tender squid, spicy chorizo, and slightly bitter chicory creates a harmonious balance that's both sophisticated and comforting. This recipe showcases how Spanish cuisine can transform simple ingredients into an unforgettable dining experience.
Whether you're hosting a tapas night or looking for a unique salad recipe, this squid, chorizo and chicory salad delivers on all fronts. It's a testament to the versatility of Spanish cooking and the joy of sharing good food with loved ones.