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Squid, chickpea & chorizo salad

Squid, chickpea & chorizo salad

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(18 ratings)

Prep: 40 mins Cook: 20 mins

Moderately easy

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

  • Easily halved

Nutrition per serving

  • kcalories443
  • fat27g
  • saturates5g
  • carbs22g
  • sugars8g
  • fibre5g
  • protein29g
  • salt1.23g
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Ingredients

  • 4 red pepper
  • 2 x 400g cans chickpea, rinsed and drained
  • huge bunch parsley, roughly chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 red chilli, deseeded and chopped
  • 2 garlic clove, finely chopped
  • 100ml olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 600g cleaned squid, sliced into rings, tentacles kept whole

    Squid

    s-kwid

    From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…

  • 200g cooking chorizo, cut into chickpea-size chunks

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • juice and zest 1 large lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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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.

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Comments (16)

Aleo's picture

Best salad EVER. Absolutely love this, have made it a few times now and always turns out well! I use roasted peppers from a jar, rather than roasting them myself and usually half the quantities for a decent main course for 3. Serve with some nice crusty bread for mopping up the juices!!!! Mmmm, divine!

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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