Squid, chickpea & chorizo salad
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
2
ratings
Difficulty and servings
Serves 6 - 8
Preperation and cooking times
Prep 40 mins
Cook 20 mins
- 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.
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.
Cook it on the BBQ
Mix the peppers and chickpeas as stated, and fry the chorizo in a frying pan. Barbecue the squid tubes whole, then remove and slice into rings (watch out, they will be hot) before tossing through the salad.
Healthy benefits
Squid is an excellent source of the immune supportive mineral selenium, a lack of which has been linked with heart disease and cancer. It also supplies useful quantities of iodine which, with selenium, supports the thyroid and is vital for a healthy metabolism.
Per serving
443 kcalories, protein 29g, carbohydrate 22g, fat 27 g, saturated fat 5g, fibre 5g, salt 1.23 g
Recipe from Good Food magazine, June 2008.
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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
Preperation 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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22 July 2008
Myfanwy commented on this recipe
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22 July 2008
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04 August 2008
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16 October 2008
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