Pan-Seared Calamari

🥘 Ingredients

• bulgur wheat
  1 c
• fresh pork chorizo (into 1/4-inch pieces)
  2
• garlic (chopped)
  4 clove
• lemon
  2
• olive oil
  ½ tbsp
• parsley (chopped)
  2 bunch
• pepper
• red bell pepper (sliced into strips, then 1/2-inch cubes)
  2
• roma tomato (diced)
  2
• salt
• squid
  1 lb
• water
  1 c
• yellow onion (diced)
  2
• zucchini
  2

🍳 Cookware

• small pot
• large pan
• small bowl
• medium pan

1. 1

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

   water: 1 c, salt, bulgur wheat: 1 c
2. 2

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

   yellow onion: 2 (diced), roma tomato: 2 (diced), fresh pork chorizo: 2 (into 1/4-inch pieces), garlic: 4 clove (chopped), parsley: 2 bunch (chopped), red bell pepper: 2 (sliced into strips, then 1/2-inch cubes), zucchini: 2
3. 

   3

   Heat 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 .

   olive oil: ½ 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.

   salt, pepper
5. 

   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.

   lemon: 2
6. 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, ⏱️ 5 minutes . Season with salt and pepper and set aside.
7. 

   7

   Slice the squid 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, ⏱️ 2 minutes . Season with salt and pepper. HINT: Calamari is a very quick-cooking protein, overcooking it could make it tough!

   squid: 1 lb
8. 8

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