SQUID, CHICKPEA & CHORIZO SALAD

Squid, chickpea & chorizo salad image

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

Provided by Barney Desmazery

Time 1h

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 443 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 1.23 milligram of sodium