Squid, Chickpea & Chorizo Salad
Delight your taste buds with this vibrant and flavorful recipe that combines tender squid, savory chorizo, and a zesty mix of charred red peppers, chickpeas, parsley, and a hint of spice from red chili and garlic. A burst of freshness from lemon juice and zest ties all the ingredients together in a dish that is perfect for sharing with family and friends.
— Constant Cookbook
Ingredients
- 4 red peppers
- 2 x 400g cans chickpea , rinsed and drained
- huge bunch parsley , roughly chopped
- 1 red chilli , deseeded and chopped
- 2 garlic cloves , finely chopped
- 100ml olive oil
- 600g cleaned squid , sliced into rings, tentacles kept whole
- 200g cooking chorizo , cut into chickpea-size chunks
- juice and zest 1 large lemon
Instructions
- Cook the peppers whole under a grill, on a barbecue or griddle, until completely charred. Place the peppers 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. Set aside.
- Heat a large frying pan until smoking. Working quickly and carefully, add a splash of oil to the pan, then the squid. Stir-fry for about 30 secs. Scatter the chorizo over the squid, continue to cook for 30 secs more, then tip into the bowl with the peppers. Season everything with salt and pepper, then dress with the remaining oil, lemon juice and lemon zest. Mix together, pile onto a platter and let everyone help themselves.
Cook Time
20M
Prep Time
PT40M
Yield
Serves 6 - 8
Nutrition
- Calories: 443 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 29 grams protein
- Sodium Content: 1.23 milligram of sodium
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