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.
This salad would be great with barbecued prawns instead of calamari. Add rocket leaves to beef up the greens in the recipe.