Chorizo, Calamari & Pea Salad

Serves 4


  • 2T olive oil (plus a little extra for drizzling)
  • 125g Cumberland Chorizo, thinly sliced
  • 2 cloves garlic, crushed
  • 1 red onion, finely chopped
  • 400g small calamari, cleaned and cut into rings
  • ½ cup of white wine
  • 1 cup cooked peas (from frozen)
  • 1 handful baby spinach
  • ½ cup mint leaves, roughly torn
  • 1T red wine vinegar
  • sea salt, coarsely ground
  • black pepper, coarsely ground
  • crusty bread to serve


  1. Heat the olive oil in a large non-stick fry pan over a medium heat.  Add the chorizo and onion and cook for 3 minutes or until the onion is soft.
  2. Add the calamari and cook for 1-2 minutes.  Pour in the wine and cook until reduced by half.
  3. Stir in the peas and continue to cook for 1-2 minutes.
  4. Remove from the heat, and stir in the spinach, mint and vinegar.  Season with salt and pepper.
  5. Arrange the salad on serving plates and drizzle with olive oil.  Serve with crusty bread.