Squid, chickpea & chorizo salad
An Australian dinner made with seafood. Ready in about 38 minutes. Difficulty: medium.
- 15 minPrep (about)
- 23 minCook (about)
- 38 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 1.3 lb squid
Fresh & other
- 4 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
- 2 400g cans can of chickpeas
- Bunch parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
- 1 red chile Shopping tip: Fresno or red jalapeño for mild (the recipe takes the seeds out); Thai bird's eye for hot.
- 2 garlic cloves
- 7 oz chorizo
- Juice/zest of one lemon
Sauces & oils
- ⅓ cup + 1 tbsp olive oil
How to make it
Steps in our own plain words.
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Heat your peppers whole under grill, on a barbecue or griddle, till completely charred.
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Place the peppers in a bowl.
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Cover with a plate till cool enough to handle.
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Peel, deseed and finely slice.
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In a big bowl mix your peppers and any juices with garlic, chilli, parsley and the chickpeas.
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Set aside.
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Heat a large frying pan until smoking.
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Working quickly.
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Add a splash of oil to your pan, the squid.
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Stir-fry for about 30 secs.
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Scatter your chorizo over the squid, continue to heat for 30 secs more.
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Tip into the bowl with the peppers.
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Season everything with salt and pepper.
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Dress with lemon zest, lemon juice and the remaining oil.
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Mix, pile onto a platter.
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Let everyone help themselves.
On the side: Bread roll
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Warm the rolls in the oven for a few minutes.
More fish & seafood recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.