Squid, Chorizo and Tomatoes on Toast
Fresh flavours of the sea meet burstingly sweet, sun drenched tomatoes, with a hint of chilli in this quick but elegant lunchtime dish.
Servings: 2
Calories: 574kcal
Ingredients
- 150 g cooking chorizo
- 1 tsp olive oil
- 1 clove of garlic
- 1 pinch of dried chilli flakes
- 300 g prepared squid
- 300 g cherry tomatoes
- 2 slices sourdough bread
- 1 tbsp finely chopped fresh parsley
- Salt and pepper
Instructions
- Dice the cooking chorizo and place in a medium frying pan over a medium to high heat, moving constantly until starting to crisp. Remove to a piece of kitchen paper, leaving the oil in the pan.
- Crush the garlic and place into the chorizo oil in the pan along with the chilli flakes – how much spice is up to you! Turn the heat to medium and cook, stirring, for 2 minutes.
- Slice the squid into rings approximately 50mm thick, and together with the cherry tomatoes add to the pan. Stir regularly until the squid loses its transparency and the cherry tomatoes are mostly burst open. Season to taste.
- In the meantime, toast 2 thick slices of sourdough and put on your plates.
- Return the chorizo back to the pan, give everything a good stir for a minute, and then spoon over the toast, adding a sprinkling of chopped parsley on the top.
Notes
We cannot resist a bottle of nicely chilled Picpoul wine with this recipe, and it’s therefore a firm favourite lunchtime treat on a sunny Saturday!
Nutrition
Calories: 574kcal | Carbohydrates: 44g | Protein: 44g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 396mg | Sodium: 471mg | Potassium: 789mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1234IU | Vitamin C: 44mg | Calcium: 103mg | Iron: 6mg