Enjoy the trio of key flavours in this tasty seafood and chorizo dish.


  • 10 scallops

  • 2 large squid hoods

  • 1 chorizo – I had a venison chorizo

  • 2 tbls Sherry vinegar

  • 3 tbls Olive oil

  • 1 Red capsicum

  • 1 yellow capsicum

  • Lettuce (Iceberg, rocket or Fennel)

  • Salt

  • Black pepper


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Season the scallops with salt and pepper and cook on the bbq plate.

  • 5.

    Slice the chorizo finely and cook on the bbq with a little olive oil.

  • 6.

    Turn the squid and cook the other side and do the same with the scallops and chorizo.

  • 7.

    The squid will naturally curl up into a roll which you can then cut into 3 – 4 pieces.

  • 8.

    When everything is cooked remove to a bowl and keep warm.

  • 9.

    Put your salad in a bowl and mix through about a 1/3 of the red capsicum and equal amount of the yellow capsicum.

  • 10.

    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.

  • 11.

    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.

  • 12.

    Garnish with some more of the red and yellow capsicum if you want.

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