Recipe: Pan Roasted Calamari with Chorizo
While we often talk about how calamari has a mild flavor that pairs with anything - and that's true! - but this is a recipe that really lets the delicious seafood flavor through. To us, this calamari recipe is the perfect celebration of squid in and of itself, with a few simple ingredients that compliment the flavors without overpowering them. As an added bonus, this is a one-pan dish goes from fridge to table in under half an hour. This recipe is the perfect quick weeknight meal. With many whole foods ingredients, it's also a very good clean eating recipe.
While we use calamari tubes and tentacles in this recipe, as always, you can omit the tentacles or use rings instead (either purchased, or cut your tubes into rings). Just be sure to make the slight adjustments to the cooking time to reflect the smaller pieces of protein.
Pan-Roasted Calamari with Paprika and Chorizo
Prep time: 10 minutes
Cook time: 18 minutes
Ready in: 28 minutes
● 1 lb. The Town Dock Calamari Tubes & Tentacles, thawed
● 3 oz. Spanish dry chorizo, cut into 1/4-inch-thick half moons
● 1 lb. baby yellow potatoes, halved
● 1 small shallot, sliced thin
● 1/2 cup pitted, halved kalamata olives
● Kosher salt and freshly ground black pepper, to taste
● 5 oz. baby arugula
● 1 tsp. smoked paprika
1. Heat a large skillet over medium heat. Add chorizo and cook until crisp and fat has rendered, about 3 minutes. Transfer chorizo to a paper-towel-lined plate and set aside. Add potatoes and cook, stirring occasionally, until light golden-brown and fork-tender, about 10 minutes.
2. Stir in shallots and cook until softened, about 1 minute. Add Tubes & Tentacles and cook, stirring occasionally until fully cooked, about 2 to 4 minutes. Stir in reserved chorizo and olives until combined. Season with salt and pepper, to taste.
3. Serve over a bed of arugula, and dust with paprika.