Pan-Seared Calamari

🥘 Ingredients

• bulgur wheat
  ½ cup
• fresh pork chorizo
  4 oz
• garlic
  4 cloves
• lemon
  1 unit
• olive oil
  3 tbsp
• parsley
  1 bunch
• pepper
  1 tsp
• red bell pepper
  1 unit
• roma tomato
  1 unit
• salt
  1 tsp
• squid
  8 oz
• water
  1 c
• yellow onion
  1 unit
• zucchini
  1 unit

1. 1

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

   water: 1 c, salt: 1 tsp, pepper: 1 tsp, bulgur wheat: ½ cup
2. 2

   Meanwhile, halve, peel, and dice the yellow onion . Core and dice the roma tomato . Dice the fresh pork chorizo into ¼-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 ½-inch cubes. Quarter the zucchini lengthwise, then cut into ½-inch pieces.

   yellow onion: 1 unit, roma tomato: 1 unit, fresh pork chorizo: 4 oz, garlic: 4 cloves, parsley: 1 bunch, red bell pepper: 1 unit, zucchini: 1 unit
3. 

   3

   Heat ½ tbsp olive oil in a large pan over medium heat. Add the onion and cook, tossing, until soft ⏱️ 5 minutes . Add the chorizo, tomato, and half the garlic to the pan. Season with salt and pepper and cook until the tomato starts to break down ⏱️ 5 minutes .

   olive oil: 3 tbsp
4. 

   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. 

   5

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

   lemon: 1 unit
6. 6

   Heat 1 tbsp olive oil in a medium pan over medium heat. Add the bell pepper and zucchini and cook, tossing, until golden brown ⏱️ 5 minutes . Season with salt and pepper and set aside.
7. 

   7

   Slice the squid widthwise into ½-inch rings. In the same pan you cooked the veggies in, heat ½ tbsp olive oil over high heat. Add the squid to the pan and cook, tossing, until lightly golden brown and cooked through ⏱️ 2 minutes . Season with salt and pepper.

   squid: 8 oz
8. 8

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