Calamari with chorizo salsa

Calamari with chorizo salsa

Total: 27 Min. | Active: 25 Min.
Nutritional value / people: 500 kcal
, Fat: 33 g
, Carbohydrate: 14 g
, Protein: 37 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 organic lemon, use grated zest and juice
3 tbsp olive oil
1 chorizo (approx. 200g), shelled, finely chopped
1 red onion, finely chopped
1 garlic clove, pressed
2 tbsp flat-leaf parsley, finely chopped


1 tbsp butter
2 slices toast bread, diced


800 g calamari (ready to use)
1 tbsp olive oil

To grill the peaches

¾ tsp sea salt
a little pepper
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How it's done


Combine the lemon zest and juice with the oil. Add the chorizo and all the other ingredients up to and including the parsley, mix and season with salt.


Heat the butter in a frying pan, add the bread, toast until golden brown.


Remove the skin from the body of the calamari, remove the head and tentacles. Rinse (inside and out) in cold water, pat dry. Cut the calamari in half lengthwise, make diamond-shaped incisions on one side, brush with oil.

To grill the peaches

Charcoal/gas/electric grill: Grill the calamari over/on a very high heat (approx. 250°C) for approx. 1 min. on each side, season.

To serve

Serve the calamari with the chorizo sauce and sprinkle with the croutons.

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