Squid, chickpea & chorizo salad — quickly seared squid and smoky chorizo tossed with charred peppers, chickpeas, chilli and lemon. A warm, vibrant salad bursting with Spanish flavour.
- 4 Red Pepper
- 2 400g Cans Can Of Chickpeas
- Bunch Parsley
- 1 Red Chilli
- 2 Garlic Clove
- 100 ml Olive Oil
- 600g Squid
- 200g Chorizo
- Juice/zest of one Lemon
Video
Preparation
- Cook the peppers whole under a grill, on a barbecue or griddle, until completely charred. Place in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice. In a large bowl, mix the peppers and any juices with the chickpeas, parsley, chilli and garlic, then set aside.
- Heat a large frying pan until smoking. Working quickly and carefully, add a splash of oil to the pan, then the squid, and stir-fry for about 30 seconds. Scatter the chorizo over the squid, cook for 30 seconds more, then tip into the bowl with the peppers. Season everything with salt and pepper, then dress with the remaining oil, lemon juice and zest. Mix together, pile onto a platter, and let everyone help themselves.
