Squid, chickpea & chorizo salad

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• Myfanwy

  22 July 2008

  Myfanwy commented on this recipe

  I made this recipe for my Spanish family and it was a real hit. The only thing was that I had to cook the squid for far longer than the recipe said, with my Spanish mother-in-law watching over my shoulder. I would say I fried it for a good five minutes and it wasn't tough when I put it into the salad. The dressing was fantástico!

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• Myfanwy

  22 July 2008

  Myfanwy rated this recipe

  

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• knickers

  04 August 2008

  knickers rated and commented on this recipe

  

  i really enjoyed this, was very tasty and easy to prepare, i cheated and used a jar of waitrose herbed squid in olive oil and it worked really well.

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• Barney

  16 October 2008

  Barney commented on this recipe

  Love the cheat idea, my local deli sells cooked octopus in olive oil, I'm going to try it. Bx

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• Belkey

  29 December 2008

  Belkey rated and commented on this recipe

  

  Good robust flavours.

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• Yum Yum

  25 January 2009

  Yum Yum rated and commented on this recipe

  

  Loved this recipe, the squid and the chorizo tasted brilliant together, and the red peppers made it extra special. Did change it slightly, added half a bag of watercress, spinach and rocket salad leaves instead of the large amount of parsley. Will definitely do this one again!

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• annamaria

  18 February 2009

  annamaria rated and commented on this recipe

  

  This is wonderful. Unfortunately my fussy husband isn't keen on chickpeas so I leave those out and serve it with some foccacia or add orzo instead of chickpeas. Like Yum Yum I substitute most of the parsley with rocket. Oh and I cheat and use roast peppers from a jar :) Will definitely try it with chickpeas one day when cooking for someone less picky!

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• Nina

  26 April 2009

  Nina rated and commented on this recipe

  

  This was so easy to do and was delicious. I love squid but have never cooked it myself and now it will become a regular.

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• sola3

  20 July 2009

  sola3 rated this recipe

  

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• godofredogeoff

  21 February 2010

  godofredogeoff rated this recipe

  

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• Lucille

  14 April 2010

  Lucille rated and commented on this recipe

  

  I made this while on holiday in Spain, because it's easier to get the ingredients there, but was a bit disappointed. It uses some of my fave ingredients, but just is not an ideal combination. Maybe the chickpeas are to blame - it might work better with rice.

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• Lucille

  14 April 2010

  Lucille commented on this recipe

  I made this while on holiday in Spain, because it's easier to get the ingredients there, but was a bit disappointed. It uses some of my fave ingredients, but just is not an ideal combination. Maybe the chickpeas are to blame - it might work better with rice.

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• ank12us

  29 August 2010

  ank12us rated this recipe

  

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• Debs

  24 July 2011

  Debs rated and commented on this recipe

  

  Tried this the other night when my friend came round. Halved the recipe for 2 to have as a main course & served with crusty bread although I think it would be a great starter. Will definately have this again.

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• pos

  24 July 2011

  pos commented on this recipe

  sounds good, i have frozen mixed seafood in the freezer, think i will try it with this, let you know how it goes down!

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• Karen

  06 October 2011

  Karen commented on this recipe

  excellent. for 2 people used half squid and half chickpea amount and only one pepper. kept other quantities from recipe the same. fried pepper (forget peeling!), added chickpeas to warm through then carry on. ideal 1st course (if guests like squid that is!). i buy frozen squid in box from waitrose. the tentacles are tucked into the tubes.

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• Karen

  06 October 2011

  Karen rated this recipe

  

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• honeybee

  12 February 2012

  honeybee rated and commented on this recipe

  

  Quick and easy, but couldn't get squid so used seafood mix from Co-op. Will def try with squid alone. I roast the pepper first, and like Karen, forget peeling.

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• Bellaboing753

  03 April 2012

  Bellaboing753 rated this recipe

  

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• Bellaboing753

  03 April 2012

  Bellaboing753 commented on this recipe

  I made this adding rocket and cherry toms. It was delicious, and even better the following day.

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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

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 40 mins

Cook 20 mins

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

Per serving

443 kcalories, protein 29g, carbohydrate 22g, fat 27 g, saturated fat 5g, fibre 5g, sugar 8g, salt 1.23 g

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