Calamari And Fennel Salad

• 2 tsp olive oil
• 1 None chorizo, chopped
• 1 None red pepper, seeded and chopped
• 8 oz cherry tomatoes, quartered
• 1 bulb baby fennel, trimmed and shaved
• 1/2 cup parsley leaves
• 2 tbsp lemon juice
• 1 lb squid tubes, cleaned
• 1/2 cup rice flour or chickpea flour
• 2 tbsp rice bran oil
• 1 tsp smoked paprika
• None None Lemon halves, to serve

1. Heat olive oil in large skillet on high heat. Saute chorizo and pepper 4-5 mins, until sausage is golden. Transfer to large bowl; cool.
2. Add tomatoes, fennel, parsley and lemon juice to chorizo mixture. Season.
3. Score squid lightly on both sides, slicing in a criss-cross pattern. Cut into 1-inch slices. Combine flour and paprika in a medium bowl. Season to taste. Dust squid, shaking off excess.
4. Heat oil in medium skillet on high heat. Cook squid 1-2 mins, turning once, until crisp and curled. Drain on paper towel. Add to salad; toss to combine. Serve with lemon halves.

olive oil, chorizo, red pepper, cherry tomatoes, baby fennel, parsley, lemon juice, squid tubes, rice flour, bran oil, paprika, lemon halves

Taken from recipes-plus.com/api/v2.0/recipes/36004 (may not work)