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Calamari & chorizo salad with chilli & garlic oil


  • Blanch the beans in plenty of lightly salted, boiling water until crisp-tender and drain well. 
  • Lightly score the calamari on the inside in a diamond pattern and set aside.
  • To make the dressing, whisk 100 ml oil with the garlic and chilli until well combined.
  • Heat a little oil in a heavy-bottomed pan and cook the chorizo. Then transfer to a large bowl, bring the oil back up to smoking and quickly cook the calamari. 
  • Gently toss the beans, chorizo, watercress, tomatoes, olives and calamari with any pan juices and the dressing to taste. 
  • Serve the salad sprinkled with a little more of the dressing.


  • 16 green beans, topped & tailed
  • sea salt & freshly ground pepper
  • 1 kg calamari, cleaned & cut into squares
  • olive oil
  • 2 garlic cloves, finely chopped
  • 1 small red chilli, finely chopped
  • 400 gm chorizo sausage, sliced & then halved
  • a good handful of watercress leaves, washed
  • ½ punnet cherry tomatoes, quartered or halved
  • 8 pitted black olives, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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