Squid, chickpea & chorizo salad

Recipe uploaded by

Barney Desmazery

7 ratings

Recipe by Barney Desmazery

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1. Video tutorial: Preparing squid

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.
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.

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.

Per serving

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

Latest comments and suggestions

• 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

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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, salt 1.23 g

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