Squid, chickpea & chorizo salad

Seafood · Australian classic.

Ingredients

• 4 Red Pepper
• 2 400g Cans Can of chickpeas
• Bunch Parsley
• 1 Red Chilli
• 2 Garlic Clove
• 100 ml Olive Oil
• 600g Squid
• 200g Chorizo
• Juice/zest of one Lemon

Method

1. Grill — Cook the peppers whole under a grill, on a barbecue or griddle, until completely charred.
2. Cover and cook — Place the peppers in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice.
3. Mix together — In a large bowl mix the peppers and any juices with the chickpeas, parsley, chilli and garlic. Set aside.
4. Fry — Heat a large frying pan until smoking. Working quickly and carefully, add a splash of oil to the pan, then the squid.
5. Fry — 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.
6. Season — Season everything with salt and pepper, then dress with the remaining oil, lemon juice and lemon zest.
7. Mix together — Mix together, pile onto a platter and let everyone help themselves.

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