Chouriço and calamari salad – Food & Home Magazine
Ingredients - 100g calamari tubes, sliced or left whole, rinsed and patted dry - 15ml (1 tbsp) flour - 5ml (1 tsp) paprika - salt and freshly ground black
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Cooking tools:
- Kitchen scale
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Colander
- Paper towel
- Spatula
- Serving platter
Ingredients
- 100g calamari tubes, sliced or left whole, rinsed and patted dry
- 15ml (1 tbsp) flour
- 5ml (1 tsp) paprika
- salt
- freshly ground black pepper
- 50g chouriço, cut into 1cm slices
- 1 punnet salanova lettuce, rinsed and washed
- 1 red onion, thinly sliced
- 100g sun-dried Rosa tomatoes
- 100g large Kalamata olives
- 100g Danish feta, cubed
- 1 avocado, sliced lengthways
- 1 lemon, cut into wedges
- 15ml (1 tbsp) extra virgin olive oil
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