Serves 4
¼ cup olive oil
1 tsp smoked paprika
2 garlic cloves, sliced
800g cleaned calamari, scored and sliced
200g ciabatta loaf, roughly torn
1 air-dried chorizo sausage, thinly sliced
600g mixed tomatoes, roughly chopped
2 tbsp baby capers, drained
1 small red onion, peeled and thinly sliced
¼ cup red wine vinegar
1 cup basil leaves, extra to serve
Preheat the oven to 200°C. Combine 1 tablespoon of oil, paprika, garlic and calamari in a bowl and season with salt and freshly ground black pepper. Cover and refrigerate for 20 minutes. Place bread and chorizo on a baking tray and drizzle with 1 tablespoon of olive oil. Bake for 10 minutes or until bread is golden and chorizo is crisp. Transfer to a large bowl with remaining oil, tomatoes, capers, onion, vinegar and basil leaves and set aside for the bread to soak in the liquid.
Heat a chargrill pan over high heat, add calamari and cook for 1-2 minutes each side or just cooked through and curls up. Top the salad with calamari and extra basil leaves.
Smart Tip+
This salad would be great with barbecued prawns instead of calamari. Add rocket leaves to beef up the greens in the recipe.
