Squid, chickpea & chorizo salad

Squid, chickpea & chorizo salad

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(18 ratings)

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Cooking time

Prep: 40 mins Cook: 20 mins

Skill level

Moderately easy

Servings

Serves 6 - 8

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

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
443
protein
29g
carbs
22g
fat
27g
saturates
5g
fibre
5g
sugar
8g
salt
1.23g

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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Method

  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.

Recipe from Good Food magazine, June 2008

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Comments

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Li-May's picture
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Absolutely delicious! Followed alanjns's method, also kept and mixed in all the juices from the peppers and squid and added a whole roasted garlic. Tried to cut up the squid to aprx 1 inch lengths so they stood out more. Big win around the table.

alanjns's picture

This is a gorgeous recipe - will definitely make it again. I followed a different method. I first prepared the peppers and griddled them until blackened. I didn't bother skinning them, just sliced into matchsticks. Then I dry-fried the chorizo until it was crisping up and had released it's oil, then added the chickpeas, garlic and chilli pepper and cooked for 1 - 2 minutes before adding to the bowl with the peppers. Then in a clean pan with a drop of olive oil, I cooked the squid and added them to the bowl with the lemon juice, salt and pepper and the parsley. I gave everything a good toss and served it on a bed of fresh salad leaves.

As much as I love squid, it's lost in this recipe. Somebody said they used a pack of seafood mix - I think I'll try this next time, as I imagine the stronger flavours of mussels would come through more. This would also be fantastic with chicken thighs or breasts.

bellaboing753's picture
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I made this adding rocket and cherry toms. It was delicious, and even better the following day.

vrog's picture
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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.

karenjohnson23's picture
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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.

posey2005's picture

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

debsjackson's picture
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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.

gmcshane's picture
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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.

gmcshane's picture
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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.

ninjab71's picture
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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.

babybarbarella's picture
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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!

berenicemulvanny's picture
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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!

eleanormayo's picture
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Good robust flavours.

knickers68's picture
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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.

myfanwy's picture
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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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