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1
Cut the squid bodies crosswise into 1/8-inch-thick rings, and leave the tentacles whole.
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2
(If youre using larger squid, cut the tentacles into quarters.)
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3
Season the tentacles and rings separately with the lemon zest, 1 tablespoon thyme, and the parsley for a few hours.
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4
Preheat the oven to 375F.
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5
Toss the breadcrumbs with 2 tablespoons olive oil and 1 teaspoon thyme.
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6
Spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown.
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7
Meanwhile, heat a large saute pan over high heat for 2 minutes.
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8
Swirl in 2 tablespoons olive oil and wait about a minute.
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9
Crumble the chorizo into the pan, and cook 1 minute.
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10
Add the onion, garlic, and remaining 2 teaspoons thyme.
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11
Saute 5 minutes over medium heat, stirring often with a wooden spoon, until the chorizo is cooked and the onion is translucent and starting to caramelize.
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12
Turn off the heat and set aside.
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13
Place the spinach, cilantro, scallions, and olives in a large bowl, and toss to combine.
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14
In a small bowl whisk together the sherry vinegar, 2 tablespoons lemon juice, and 6 tablespoons olive oil.
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15
Set aside.
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16
Drain the squid in a colander, and blot with paper towels to absorb the excess water.
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17
Heat two large saute pans over high heat for 3 minutes.
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18
Swirl 2 tablespoons olive oil into each pan, and wait 2 more minutes (the pan needs to be very hot to sear the squid).
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19
Divide the squid between the pans.
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20
Season each batch with 1 teaspoon salt and some freshly ground pepper.
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21
Cook 1 to 2 minutes, without stirring, allowing the squid to sear.
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22
Then stir with a wooden spoon, and cook another minute or two, until the squid is opaque and just cooked through.
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23
Drain the squid.
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24
Return the chorizo pan to high heat, and add the squid, stirring well to combine and coat well.
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25
When the mixture is hot, add it to the bowl of spinach.
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26
Turn off the heat and add three-quarters of the vinaigrette to the pan and heat quickly, just until hot.
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27
Pour the hot vinaigrette over the spinach and squid.
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28
Season with 1/2 teaspoon salt and lots of freshly ground black pepper.
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29
Toss with tongs or large spoons to combine the ingredients.
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30
Taste for balance and seasoning, and add more vinaigrette if necessary.
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31
Arrange the salad on a large platter, and scatter the breadcrumbs over the top.
