Squid, chickpea & chorizo salad

Name: Squid, chickpea & chorizo salad
Prep time: 19 min
Cook time: 31 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 Red Pepper; 2 400g Cans Can of chickpeas; 1 Bunch Parsley; 1 Red Chilli; 2 Garlic Clove; 100 ml Olive Oil; 600 g Squid; 200 g Chorizo; 1 Juice/zest of one Lemon

50 min · Serves 4 · By TheMealDB Import

High Protein
Australian
Seafood
Dinner
Lunch

Australian, Seafood

Adapted from bbcgoodfood.com

Ingredients

For 4 servings

4 Red Pepper
2 400g CansCan of chickpeas
1 BunchParsley
1 Red Chilli
2 Garlic Clove
100 mlOlive Oil
600 gSquid
200 gChorizo
1 Juice/zest of oneLemon

Method

Prep 19 min · Cook 31 min

1Cook 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.
2Heat 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.