Farro Salad with Squid and Chorizo

• 1 cup farro
• 1/4 cup extra-virgin olive oil
• 1 small red onion, finely chopped
• 2 ounces dry chorizo, skinned and sliced 1/4 inch thick (1/2 cup)
• 3/4 pound cleaned squid bodies cut into 1/4-inch rings, large tentacles halved
• Salt
• 1 cup cherry tomatoes, halved
• 2 tablespoons chopped parsley
• 1 tablespoon chopped marjoram
• 1 tablespoon red wine vinegar
• Freshly ground pepper

1. Bring a large saucepan of water to a boil.
2. Add the farro, cover and simmer over low heat until the farro is al dente, about 45 minutes.
3. Drain and transfer to a serving bowl.
4. In a large skillet, heat 2 tablespoons of the olive oil.
5. Add the onion and cook over moderately high heat until softened, about 2 minutes.
6. Stir in the chorizo and cook until sizzling, about 2 minutes.
7. Add the squid and cook, stirring, until just white throughout, about 2 minutes.
8. Season with salt.
9. Add the squid to the farro along with the cherry tomatoes, parsley, marjoram, vinegar and the remaining 2 tablespoons of olive oil.
10. Season with salt and pepper, toss well and serve right away.

farro, extravirgin olive oil, red onion, chorizo, bodies, salt, cherry tomatoes, parsley, marjoram, red wine vinegar, freshly ground pepper

Taken from www.foodandwine.com/recipes/farro-salad-squid-and-chorizo (may not work)