Squid, chickpea & chorizo salad

australian barney bbq chickpea chickpeas chorizo fish main salad octopus red chilli red chillies red pepper red peppers salad seafood spanish squid

N/A

Source

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

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.