Farro Salad With Squid And Chorizo

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1 cup farro

1/4 cup extra-virgin olive oil

1 small red onion, finely chopped

2 ounces dry chorizo, skinned and sliced 1/4 inch thick (1/2 cup)

3/4 pound cleaned squid— bodies cut into 1/4-inch rings, large tentacles halved


1 cup cherry tomatoes, halved

2 tablespoons chopped parsley

1 tablespoon chopped marjoram

1 tablespoon red wine vinegar

Freshly ground pepper

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