Sauteed Calamari with Chorizo

• 1 dry-cured chorizo sausage, cut into thin half-moons
• 1 pound cleaned squid, bodies cut into 1/4-inch-thick rings, tentacles halved
• Salt
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/2 cup water
• 2 garlic cloves, thinly sliced
• 1 small tomatopeeled, seeded and coarsely chopped
• One 15-ounce can chickpeas, drained
• 1 tablespoon red wine vinegar
• 2 tablespoons minced flat-leaf parsley
• Pinch of crushed red pepper
• 1 large bunch of arugula, large stems discarded

1. In a bowl, toss the chorizo and squid; season with salt.
2. In a large skillet, heat 1/2 tablespoon of the oil.
3. Add half of the squid mixture.
4. Cook over high heat, stirring, until the squid is firm, 1 minute.
5. Transfer to a plate.
6. Add 1/4 cup of the water to the skillet and scrape up any browned bits in the pan.
7. Pour the juices into a bowl.
8. Repeat with the remaining squid and chorizo, using another 1/2 tablespoon of olive oil and the remaining 1/4 cup of water.
9. Heat the remaining 1 tablespoon of oil in the skillet.
10. Add the garlic; cook over moderately high heat until soft.
11. Add the tomato, chickpeas, vinegar and reserved pan juices and cook over moderate heat for 2 minutes.
12. Return the squid mixture to the skillet; toss with the parsley and red pepper.
13. Season with salt.
14. Mound the arugula on plates, drizzle with oil and top with the squid.

sausage, bodies, salt, extravirgin olive oil, water, garlic, chickpeas, red wine vinegar, flatleaf parsley, red pepper, arugula

Taken from www.foodandwine.com/recipes/sauteed-calamari-with-chorizo (may not work)