Enjoy the trio of key flavours in this tasty seafood and chorizo dish.
Cut the sides of the capsicums so you have four flat sides from each capsicum and grill these skins side up under a grill until well charred and blackened.
Put them into a plastic bag or in a bowl covered with cling wrap so they sweat and are easy to peel. Peel the charred skin away and then finely slice.
Score the soft side of the calamari hoods to form a diamond pattern season with salt and pepper and cook scored side down on a hot bbq plate with a little olive oil.
Season the scallops with salt and pepper and cook on the bbq plate.
Slice the chorizo finely and cook on the bbq with a little olive oil.
Turn the squid and cook the other side and do the same with the scallops and chorizo.
The squid will naturally curl up into a roll which you can then cut into 3 – 4 pieces.
When everything is cooked remove to a bowl and keep warm.
Put your salad in a bowl and mix through about a 1/3 of the red capsicum and equal amount of the yellow capsicum.
Whisk together the olive oil and sherry vinegar and dress the salad. Tip: the seafood and chorizo into the bowl with the salad including any and all of the juices.
Give it all a good mix and then carefully arrange on a plate – you should get three serves from this recipe – making sure the seafood is distributed equally.
Garnish with some more of the red and yellow capsicum if you want.
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