Warm Squid Salad with Spinach, Chorizo, and Black Olives

Name: Warm Squid Salad with Spinach, Chorizo, and Black Olives
Ingredients: 2 1/2 pounds small squid, cleaned; 2 lemons, zested; 2 tablespoons thyme leaves; 2 tablespoons sliced flat-leaf parsley leaves; 1 cup fresh breadcrumbs; 3/4 cup plus 2 tablespoons extra virgin olive oil; 3/4 pound fresh Mexican chorizo, casing removed; 1 1/2 cups finely diced onion; 1 tablespoon minced garlic; 10 ounces young spinach; 1 cup cilantro leaves; 1/2 cup diagonally sliced scallions; 1 cup chopped pitted Nyons olives, or other strong-tasting black olives; 6 tablespoons sherry vinegar

January 24, 2012

Although they might sound like an odd combination, hot crispy squid and spicy chorizo tossed together with spinach, cilantro, and olives make an irresistible warm salad. This salad is a salute to the Portuguese and the Spanish, who have been cooking seafood and meat together for centuries, long before the term “surf and turf” was coined.

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