Australian·non-vegetarian·medium

Squid, chickpea & chorizo salad

Name: Squid, chickpea & chorizo salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Australian
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

Ahoy mateys! Today I'm sharing with you a scrumptious recipe for Squid, chickpea & chorizo salad. Here's what you'll need: Red Pepper, Can of chickpeas, Parsley, Red Chilli, Garlic Clove, Olive Oil, Squid, Chorizo, Lemon. To start, cook the peppers until charred, then slice them up and mix with chickpeas, parsley, chilli, and garlic. Set it aside. Next, cook the squid and chorizo until golden brown, then add to the pepper mixture. Squeeze some lemon juice over the salad, drizzle with olive oil, and voilà! Now, a little tip from me: make sure not to overcook the squid, or it'll turn rubbery. I learned this the hard way during a dinner party with friends—let's just say we had quite the workout chewing! And here's a fun fact: did you know that chorizo is a type of pork sausage originating from Spain? It adds a delicious smoky flavor to this dish that you won't be able to resist. So go ahead, give this recipe a try and transport your taste buds Down Under with this flavor-packed salad! Enjoy, me hearties!

30 min(prep 15 + cook 15)

4 servings

350 kcal

4.5

Ingredients

Red Pepper4
Can of chickpeas2 400g Cans
ParsleyBunch
Red Chilli1
Garlic Clove2
Olive Oil100 ml
Squid600g
Chorizo200g
LemonJuice/zest of one

Nutrition

350 kcalper serving

Protein25g31%

Carbs30g38%

Fat15g19%

Fiber8g10%

Sugar2g3%

Directions

1
step 1
2
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.
3
step 2
4
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.

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