Calamari and Chorizo Sausage Toss

Serves 8

INGREDIENTS

• 3/4 lb cleaned Calamari, cut into ½” wide slices in including tendrils
• 1 ½ lb. imported Spanish dry medium spicy Chorizo Sausage cut into ½” cubes
• 1 ½ cups diced ¼- ½” yellow onion
• 2 cups diced ½” Yukon gold potatoes
• ¼ cup Extra Virgin Olive Oil
• GC Wild Fennel Finishing Sea Salt, to taste
• 1 lemon

TO PREPARE

1. Rinse & dry Calamari. Slice into ½” wide slices & put into a bowl. Set aside.
2. Remove any skin from Chorizo Sausage and slice into ½” wide cubes & put into a bowl. Set aside.
3. In fry pan, sauté using low heat 1 ½ cups diced yellow onion in ¼ cup Extra Virgin Olive oil until soft & golden. Remove & set aside.
4. In separate fry pan, sauté using medium low heat 2 cups diced Yukon Gold potatoes in ½ cup olive oil until they get a lightly brown skin & soft in the middle, but not mushy. Add to sautéed Onions.
5. Add calamari & Chorizo to the onion & Potato mixture & heat through until calamari is slightly cooked. This takes about 2 minutes. Do not overcook the calamari or it will become rubbery.

TO SERVE