Squid, Chickpea and Chorizo Salad

4.50 (24)
⏱ 60 mins 🍽 Serves 8 🌶 spanish ✅ More effort 🏷 Side dish

This Spanish salad combines chargrilled red peppers with chickpeas, fresh parsley, chilli and garlic. Squid rings and chorizo are quickly seared in a hot pan before being tossed with the pepper mixture. The dish is finished with a zesty dressing of olive oil, lemon juice and zest, creating a flavourful buffet or starter option that serves eight people.

Squid, Chickpea and Chorizo Salad

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

Method

  1. Char the whole peppers completely under a grill, on a barbecue or a griddle. Transfer them to a bowl, cover with a plate and leave until cool. Peel, deseed and slice the peppers finely. Combine the sliced peppers and their juices in a large bowl with the chickpeas, parsley, chilli and garlic. Set this mixture aside.
  2. Get a large frying pan very hot until it smokes. Add a splash of oil carefully, followed by the squid. Stir-fry the squid for about 30 secs. Sprinkle the chorizo pieces over the squid and cook for a further 30 secs. Tip the contents of the pan into the bowl with the peppers. Season with salt and pepper, then add the rest of the oil, the lemon juice and zest. Toss everything together, transfer to a platter and serve for guests to help themselves.

Nutrition (per serving)

Calories443 kcal
Fat27 g
Saturates5 g
Carbs22 g
Sugars8 g
Fibre5 g
Protein29 g
Sodium492 mg
Salt1 g

Recipe details

Skill levelMore effort
CategorySide dish
Cuisinespanish