• Mains

Squid, Chorizo & Orange Salad

Preparation Time15 minutes
Cook Time10 minutes



  • 300g baby squid, cleaned
  • 2 tbs olive oil
  • Sea salt & cracked black pepper
  • 1 chorizo (150g), sliced
  • 1 orange, peeled & segmented
  • ½ red onion, thinly sliced
  • 2 small witlof, leaves separated
  • 4 sprigs continental parsley, roughly chopped


  • 1 tbs sherry vinegar
  • 1 tbs olive oil
  • 1 tbs fresh orange juice


  • Use a sharp knife to cut the squid into 1cm thick rings and cut the tentacles into even lengths. Toss with olive oil and season with salt and pepper.
  • Whisk together the ingredients for the dressing in a large bowl and season with salt and pepper.
  • Heat a large frypan over high heat and cook the chorizo for 1-2 minutes a side until crisp and the fat has rendered into the pan, transfer chorizo to dressing. Add the squid to the pan and cook, turning, for 1-2 minutes until opaque. Remove from heat and add squid to the chorizo and dressing and toss to combine. Arrange the orange, onion, witlof and parsley on a serving platter and scatter over chorizo, squid and pour over dressing. Serve.Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au