SEEMED LIKE A GOOD IDEA AT THE TIME
DAY BEFORE
Marinate diced red onion in red wine vinegar
INGREDIENTS
Serves 3-4
2 chorizo sausage, or more, cut into thin half-moons
1 pound cleaned squid, bodies cut into 1/4-inch-thick rings
salt to taste
1 TBSP extra-virgin olive oil, plus more for drizzling
1/3 cup white white
1/2 cup water
2 garlic cloves, smashed
1 small tomato coarsely chopped, halved cherry tomatoes would be good too, and pretty
One 15-ounce can chickpeas, drained (or par boiled halved baby yellow potatoes would be good too or tricolor fingerlings)
1 TBSP red wine vinegar
1/2 small red onion diced
2 TBSP minced flat-leaf parsley
Pinch of crushed red pepper
1 large bunch of baby arugula
PREP
Heat pan medium high. I'd use cast iron and get it really hot before adding chorizo, cook until browned and fat has rendered remove and set aside
Add garlic and squid and a little salt; oil if necessary
Cook 1.5-2 minutes, Until just white
Deglaze with white wine
Add tomatoes, chick peas, water (or if you had some stock laying around that would work), salt and red pepper on medium until chick peas are soft
Scatter parsley and marinated red onions
Serve on bed of arugula or spinach (or not)
BTW I had a little leftover New England Clam Chowder. I heated it up and threw the leftover chorizo and squid in YUM!