In a small pot, bring 1 cup water to a boil with a pinch of salt, Add the bulgur, cover, reduce heat, and simmer until soft, about 5 minutes. Set aside.

Meanwhile, halve, peel, and dice the onion. Core and dice the tomato. Dice the chorizo into 1/4-inch pieces, Finely chop the garlic and parsley. Core, seed, and remove the white veins from the red bell pepper. Slice into strips, then into 1/2-inch cubes. Quarter the zucchini lengthwise, then cut into 1/2-inch pieces.

Heat 1/2 tablespoon olive oil in a large pan over medium heat. Add the onion and cook, tossing, until soft, about 5 minutes. Add the chorizo, tomato, and half the garlic to pan. Season with salt and pepper and cook until tomato starts to break down, about 5 minutes.

Stir in the cooked bulgur and a pinch of chopped parsley. Season with salt and pepper. Set aside and cover to keep warm.

Make the gremolata: zest and juice half the lemon over a small bowl. Add the remaining chopped parsley, remaining garlic, 1 tablespoon olive oil, and a pinch of salt and pepper to the bowl. Set aside.

Heat 1 tablespoon olive oil in a medium pan over medium heat. Add the bell pepper and zucchini and cook, tossing, until golden brown, 4-5 minutes. Season with salt and pepper and set aside.

Slice the calamari widthwise into 1/2-inch rings. In the same pan you cooked the veggies in, heat 1/2 tablespoon olive oil over high heat. Add the squid to the pan and cook, tossing, until lightly golden brown and cooked through, 1-2 minutes. Season with salt and pepper. HINT: Calamari is a very quick-cooking protein, overcooking it could make it tough!

Serve the calamari on top of the bulgur mixture with zucchini and peppers to the side. Spoon over the gremolata. Enjoy!