- 4 red peppers
- 2 x 400g cans chickpea, rinsed and drained
- huge bunch parsley, roughly chopped
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
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
From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…
- 200g cooking chorizo, cut into chickpea-size chunks
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- juice and zest 1 large lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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.
Cook it on the BBQMix 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.
Is it sustainableThere 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.
Healthy benefitsSquid 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.