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Calamari with chorizo salsa
25 m active | 27 m total
Nutrition facts per serving:
  • Energy in kcal about 500
  • Fat about 33g
  • Carbohydrates about 14g
  • Protein about 37g
This is needed
This is needed for 4 people
Salsa
  • 3 tbsp olive oil
  • 1 organic lemon, a little grated zest, the whole juice
  • 1 chorizo (approx. 200g), shelled, finely chopped
  • 1 red onion, finely chopped
  • 1 garlic clove, squeezed
  • 2 tbsp flat-leaf parsley, finely chopped
Croutons
  • 2 slices toast bread, cut into cubes
  • 1 tbsp butter
Calamari
  • 1 tbsp olive oil
  • 800 g calamari (ready to use)
To grill the peaches
  • 0.75 tsp sea salt
  • a little pepper
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And that's how it's done
And that's how it's done
Salsa
Combine the lemon zest and juice with the oil. Add the chorizo and all the other ingredients up to and including the parsley, mix and season with salt.
Croutons
Heat the butter in a frying pan, add the bread, toast until golden brown.
Calamari
Remove the skin from the body of the calamari, remove the head and tentacles. Rinse (inside and out) in cold water, pat dry. Cut the calamari in half lengthwise, make diamond-shaped incisions on one side, brush with oil.
To grill the peaches
Charcoal/gas/electric grill: Grill the calamari over/on a very high heat (approx. 250 °C for approx. 1 min. on each side, season.
To serve
Serve the calamari with the chorizo sauce and sprinkle with the croutons.