Name: Squid, chickpea & chorizo salad
Cook time: 20 min
Total time: 1 h
Yield: 8
Cuisine: Spanish
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

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Squid, chickpea & chorizo salad

Squid, chickpea & chorizo salad

Barney Desmazery

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Serves 6 - 8

More effort

Prep: 40 mins

Cook: 20 mins

A star rating of 4.5 out of 5.24 ratingsRate

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Found in every ocean, squid is the most widely available seafood in the world and one of the cheapest. This works well on the barbecue, too

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal443
fat27g
saturates5g
carbs22g
sugars8g
fibre5g
protein29g
salt1.23g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

COOK IT ON THE BBQ

Mix the peppers and chickpeas as stated, and fry the chorizo in a frying pan. Barbecue the squid tubes whole, then remove and slice into rings (watch out, they will be hot) before tossing through the salad.

IS IT SUSTAINABLE

There are numerous species of squid, some of which are caught in the north-east Atlantic and, with a few exceptions, are in plentiful supply and are often under-used, particularly in the UK. They grow quickly, which is a key point for sustainability.

HEALTHY BENEFITS

Squid is an excellent source of the immune supportive mineral selenium, a lack of which has been linked with heart disease and cancer. It also supplies useful quantities of iodine which, with selenium, supports the thyroid and is vital for a healthy metabolism.

Recipe from Good Food magazine, June 2008

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A star rating of 4.5 out of 5.24 ratings

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