Point Judith Calamari Recipe

Render chorizo

Place the diced chorizo in a small skillet over medium heat. Cook, stirring occasionally, until the fat renders and pieces are golden and slightly crisp, about 6–8 minutes. Use a slotted spoon to transfer chorizo to a paper towel-lined plate, reserving the rendered fat in the skillet to measure about 1 teaspoon; discard excess if more.

Combine vinaigrette

In a small bowl, whisk together the minced shallot, sherry vinegar, lemon juice, Dijon mustard and honey. Slowly whisk in 4 tablespoons extra-virgin olive oil until emulsified. Stir in the reserved warm chorizo and 1 teaspoon of the rendered fat, smoked paprika, red pepper flakes and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning; set aside at room temperature so flavors meld.

Prep calamari

Pat the calamari tubes and tentacles dry with paper towels. If tubes are whole, slice into 1/2-inch rings. Season lightly with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the minced garlic; toss to coat. Let sit 5–10 minutes to absorb seasoning.

Grill calamari

Heat a cast-iron grill pan or outdoor grill to high (about 500°F / very hot). Brush calamari lightly with 1 tablespoon olive oil. Grill in a single layer, turning once, until just opaque and lightly charred — about 1–2 minutes per side for rings, 2–3 minutes for tentacles. Do not overcook. Transfer to a warm plate and spoon a tablespoon of chorizo vinaigrette over the calamari to coat lightly; keep warm.

Prepare romaine

Trim romaine hearts in half lengthwise, keeping core intact so leaves hold together. Brush cut sides with about 2 tablespoons extra-virgin olive oil and season cut surfaces with a pinch of sea salt and a little black pepper.

Grill romaine

Place romaine cut-side down on the same hot grill or grill pan used for calamari. Grill until lightly charred and slightly wilted, about 1–2 minutes; the edges should be slightly crisp while the inner leaves stay cool and crunchy. Remove and transfer to a serving platter.

Assemble

Arrange grilled calamari over and alongside the grilled romaine. Spoon the remaining chorizo pieces and any vinaigrette over the romaine and calamari (reserve a small amount for individual drizzling). Shave 1 cup Parmigiano-Reggiano over the salad using a vegetable peeler or microplane. Finish with a squeeze of lemon over the top and an optional sprinkle of cracked black pepper to taste.

Serve

Serve immediately while romaine and calamari are warm and vinaigrette is fresh. Provide lemon wedges on the side for extra brightness.