Is there anything more reminiscent of the sea and the joys of summer than baby squid? There are many cuttlefish and ways of cooking them too. Luckily, they can be found in fishmongers almost all year round, so it is no longer necessary to wait for the long-awaited summer vacations to enjoy them.
In fact, the recipe we bring today is rather “inland”. It combines the best of the sea with a very typical product of our land: delicious squid with onions and IGP Rioja chorizo.
And remember, so that the squid with onions are even more tender and the dish is just right, make sure that the squid are well drained because otherwise they will release too much liquid and overcooking can harden them.
Fry the onion in a frying pan with olive oil. Season with salt and pepper.
Incorporate the sliced chorizo.
Grill the baby squid in a separate pan with extra virgin olive oil. Season with salt and pepper
Serve the baby squids on the onion and chorizo base.
Garnish with parsley on top.
Ingredients
Directions
Fry the onion in a frying pan with olive oil. Season with salt and pepper.
Incorporate the sliced chorizo.
Grill the baby squid in a separate pan with extra virgin olive oil. Season with salt and pepper
Serve the baby squids on the onion and chorizo base.
Garnish with parsley on top.
