Calamari with Chorizo and Artichokes

Calamari with Chorizo and Artichokes
Calamari with Chorizo and Artichokes
Squid and artichokes are sautéed here in the paprika-laced drippings of chorizo.Landon Nordeman

At Le Grain de Sel in Marseille, squid and artichokes are sautéed in the paprika-laced drippings of chorizo. This recipe first appeared in our March 2014 issue with the story City by the Sea.

Calamari with Chorizo and Artichokes
Squid and artichokes are sautéed in the paprika-laced drippings of chorizo.
Yield: serves 2-4

Ingredients

  • 5 tbsp. olive oil
  • 4 oz. cured Spanish chorizo, peeled and thinly sliced
  • 4 whole calamari, cleaned, tentacles reserved
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups artichoke hearts, defrosted frozen quarters or whole canned, drained and halved
  • 1 orange, zested, supremed, and cut into 1/4" pieces
  • 4 cloves garlic, thinly sliced

Instructions

  1. Heat 3 tbsp. oil in a 12" skillet over medium-high heat. Add chorizo and garlic; cook until golden, 3–4 minutes. Divide between 4 plates; keep warm.
  2. Add remaining oil to pan and return to medium-high heat. Pat calamari and tentacles dry using paper towels and season with salt and pepper and cook, flipping once, until browned and slightly curled, 4–6 minutes; divide between plates. Add artichokes, salt, and pepper to pan; cook until browned, 3–4 minutes, and divide between plates. Garnish with chopped orange and zest.