Spanishby TheMealDBSquid, chickpea & chorizo saladServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+4 Red Pepper2 400g Cans Can of chickpeasBunch Parsley1 Red Chilli2 Garlic Clove100 ml Olive Oil600g Squid200g ChorizoJuice/zest of one LemonStepsStep-by-step0 of 3 done1Cook 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.3Season 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.Source: TheMealDB
