Squid, chickpea & chorizo salad

Squid, chickpea & chorizo salad

  • Rating: 5 out of 5.22 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal443
fat27g
saturates5g
carbs22g
sugars8g
fibre5g
protein29g
low insalt1.23g
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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
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.

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.

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.

Goes well with

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    Rating: 5 out of 5.22 ratings
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