Calamari with Chorizo and Chickpeas

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Enjoy this delicious recipe with our Six Hats Shiraz-Cabernet Sauvignon 2013. A wonderful treat for a Friday-night in!

Serves 4-6

  • Extra virgin olive oil
  • 1 chorizo sausage loop, sliced
  • 3 small peppers, sliced
  • 300g baby squid (tentacles and tubes)
  • 3 big cloves garlic, sliced
  • 2 cans (400g each) chickpeas, drained
  • 2 cups (500ml) mixed cherry

    tomatoes, halved

  • 1⁄4 cup (60ml) fresh oregano
  • Juice of 1 lemon, or to taste
  • 3-4 Tbsp (45-60ml) spicy red

    pepper pesto

  • 1⁄2 cup (125ml) Greek Yoghurt
  • Salt and pepper

Method

1. Heat a tablespoon of oil in a large pan and fry the chorizo and peppers for a few minutes, remove and set aside.

2. Crank up the heat and fry calamari and garlic in batches until just cooked. Remove and set aside.

3. Add the chickpeas, tomatoes and oregano and cook for 5 minutes more.

4. Toss in chorizo, peppers and calamari and allow to re-heat. Remove from heat and add lemon juice, pesto and yoghurt. Season well.

5. Serve at once with crusty bread.

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