Chorizo and Calamari Bread Salad
This nourishing and fresh spring salad celebrates the season in beautiful colour.
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Cooking tools:
- Grill pan
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Refrigerator
- Pepper mill
- Tongs
- Serving bowl
Ingredients
- ¼ cup olive oil
- 1 tsp smoked paprika
- 2 garlic cloves, sliced
- 800g cleaned calamari, scored and sliced
- 200g ciabatta loaf, roughly torn
- 1 air-dried chorizo sausage, thinly sliced
- 600g mixed tomatoes, roughly chopped
- 2 tbsp baby capers, drained
- 1 small red onion, peeled and thinly sliced
- ¼ cup red wine vinegar
- 1 cup basil leaves, extra to serve
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