Spicy Calamari with Chorizo - Calamares a La Plancha

This recipe was inspired by an apetizer I had in a Basque restaurant in San Franciso.  The calamari is not breaded, but essentially stir fried with a number of robust ingredients.  I looked up various recipes for this traditional Spanish tapa and threw together my own creation below:

Ingredients:

1. 6 - 8 lbs of calmari rings and tenticles (tubes can easily be cut in to rings)
2. 2 jalapeno peppers, chopped
3. 1 Tbsp kalamata olives, chopped
4. 2.5 oz chorizo
5. 2 Tbsp vegetable oil
6. 4 tsp. minced garlic
7. 1/2 tsp. salt
8. 1 crushed red pepper
9. 1/4 lemon, juiced
10. A few pinches of sage and oregano.

Directions:

Thouroughly rinse the calamari and look for any remaining pieces of the spine bone.  Pat dry to remove all moisture.  Combine ingredients 5 through 10 in a mixing bowl. Mix calamari in to with the marinade and let sit for 5 minutes.

  

In the meanitime, heat a small skillet with a little oil on medium-high.  Add the chorizo and cook, breaking it up into pieces with a spatula or spoon until browned and juices form (approx. 8 minutes.)  Transfer to a plate and set aside.  Hint: spraying the spoon or spatula with non-stick cooking spray will prevent the sausage from sticking to the utesil.

Heat a 10-inch cast iron pan to high temperature with a little bit of oil.  Add calamari mixture to the pan in a single layer.  Cook on medium-high until most of the moisture has evaporated.  Fold in the chorizo and serve hot.