Squid, chickpea & chorizo salad

Squid, chickpea & chorizo salad

  • 1
  • 2
  • 3
  • 4
  • 5
(21 ratings)

Prep: 40 mins Cook: 20 mins

More effort

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

  • kcal443
  • fat27g
  • saturates5g
  • carbs22g
  • sugars8g
  • fibre5g
  • protein29g
  • salt1.23g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

    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 cloves, finely chopped
  • 100ml olive oil
    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

    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

    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

    Lemon

    le-mon

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

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
gmcshane
14th Apr, 2010
2.05
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
14th Apr, 2010
2.05
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
26th Apr, 2009
5.05
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
18th Feb, 2009
5.05
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
25th Jan, 2009
5.05
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
29th Dec, 2008
5.05
Good robust flavours.
knickers68
4th Aug, 2008
5.05
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
22nd Jul, 2008
4.05
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!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?