Salad with squid and chorizo
4 servings
30 minutes
Squid and chorizo salad is a harmony of sea and meat flavors embodied in an exquisite European dish. Mini squids with a delicate taste are combined with spicy Spanish chorizo sausage, creating a contrast of textures and aromas. Mango sauce adds a light sweetness to the dish, softening the sausage's spiciness, while young potatoes and artichokes enhance the richness and depth of flavor. The sautéed ingredients reveal their aromatic notes, and the fresh mix of salad leaves completes the composition, providing freshness and lightness. This salad is perfect for both a light lunch and a festive dinner, impressing with its unusual flavor combination and elegant presentation.
1
Boil the potatoes until cooked and cut them in half. Turn the mango into puree in a blender and mix with 280 ml of extra virgin olive oil.
- New potatoes: 240 g
- Mango: 200 g
- Extra virgin olive oil: 300 ml
2
Clean the squid. Cut each artichoke into six pieces. Slice the chorizo into thin rounds. Season the potatoes, artichokes, and squid with salt and pepper.
- Baby squid: 280 g
- Canned artichoke hearts: 160 g
- Chorizo: 40 g
- Salt: to taste
- Ground black pepper: to taste
3
Slightly sauté artichokes and potatoes in a tablespoon of olive oil, add squid after a minute, then chorizo after another minute. Hold for a minute and remove from heat.
- Canned artichoke hearts: 160 g
- New potatoes: 240 g
- Baby squid: 280 g
- Chorizo: 40 g
- Extra virgin olive oil: 300 ml
4
Pour the mango sauce onto a plate, add everything from the pan on top, and then the salad mix (arugula, radicchio, corn, frisée) on top.
- Mango: 200 g
- Mixed salad leaves: 120 g