Chorizo, Lentils and Baby Spinach With Calamari

Serves 4

Ingredients:

• 15 ml sunflower oil
• 1 onion, finely diced
• 1 clove crushed garlic
• 250g chorizo sausage, sliced
• 50g tomato paste
• 1 tin chopped, peeled tomatoes
• 1 KNORR Chicken Stock Pot
• 1 tin lentils, drained
• 100g baby spinach leaves, cleaned
• 250ml orzo, boiled and drained
• 350g calamari rings, defrosted and patted dry
• 1 egg, whisked
• ¼ cup Sasko self-raising flour
• Oil, for frying

 Method:

1. Heat oil in a pot and gently sauté the onion and garlic until the onion is soft
2. Add the sliced chorizo and fry until the chorizo slices have good colour on both sides
3. Stir in the tomato paste, tinned tomatoes, KNORR Chicken Stock Pot, 1 cup water and drained lentils
4. Allow to simmer uncovered for 10-15 minutes, stirring occasionally
5. Add the baby spinach leaves and allow to wilt in the sauce then season to taste with salt and black pepper.
6. For the calamari, toss in the beaten egg and then in seasoned flour to coat. Heat 4cm oil in a saucepan and fry until crisp and golden.
7. Serve the chorizo lentils on cooked pasta rice topped with crispy calamari.