topBanner
Pan-Seared Calamari

Pan-Seared Calamari

over Bulgur & Chorizo Hash with Parsley Gremolata

Read more

Never cooked calamari at home before? Worry not! A quick flash in a hot pan is all it takes to create perfectly tender rings. Served over peppery chorizo hash and topped with lemony parsley gremolata, think you'll be making this company-worthy dish more often.

Allergens:FishWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Squid

(ContainsFish)

½ cup

Bulgur Wheat

(ContainsWheat)

1 unit

Roma Tomato

1 unit

Yellow Onion

1 unit

Fresh Pork Chorizo

1 bunch

Parsley

2 clove

Garlic

1 unit

Red Bell Pepper

1 unit

Zucchini

1 unit

Lemon

Not included in your delivery

unit

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3029.216 kJ
Calories724 kcal
Fat42 g
Saturated Fat0 g
Carbohydrate54 g
Sugar0 g
Dietary Fiber13 g
Protein38 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Knife
Large Pan
Small Bowl
Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

In a small pot, bring 1 cup water to a boil with a pinch of salt, Add the bulgur, cover, reduce heat, and simmer until soft, about 5 minutes. Set aside.

2

Meanwhile, halve, peel, and dice the onion. Core and dice the tomato. Dice the chorizo into 1/4-inch pieces, Finely chop the garlic and parsley. Core, seed, and remove the white veins from the red bell pepper. Slice into strips, then into 1/2-inch cubes. Quarter the zucchini lengthwise, then cut into 1/2-inch pieces.

3

Heat 1/2 tablespoon olive oil in a large pan over medium heat. Add the onion and cook, tossing, until soft, about 5 minutes. Add the chorizo, tomato, and half the garlic to pan. Season with salt and pepper and cook until tomato starts to break down, about 5 minutes.

4

Stir in the cooked bulgur and a pinch of chopped parsley. Season with salt and pepper. Set aside and cover to keep warm.

5

Make the gremolata: zest and juice half the lemon over a small bowl. Add the remaining chopped parsley, remaining garlic, 1 tablespoon olive oil, and a pinch of salt and pepper to the bowl. Set aside.

6

Heat 1 tablespoon olive oil in a medium pan over medium heat. Add the bell pepper and zucchini and cook, tossing, until golden brown, 4-5 minutes. Season with salt and pepper and set aside.

7

Slice the calamari widthwise into 1/2-inch rings. In the same pan you cooked the veggies in, heat 1/2 tablespoon olive oil over high heat. Add the squid to the pan and cook, tossing, until lightly golden brown and cooked through, 1-2 minutes. Season with salt and pepper. HINT: Calamari is a very quick-cooking protein, overcooking it could make it tough!

8

Serve the calamari on top of the bulgur mixture with zucchini and peppers to the side. Spoon over the gremolata. Enjoy!