Squid, chickpea & chorizo salad

Name: Squid, chickpea & chorizo salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 4 red peppers; 2 x 400g cans chickpea, rinsed and drained; 1 bunch huge parsley, roughly chopped; 1 red chilli, deseeded and chopped; 2 garlic cloves, finely chopped; 100 milliliters olive oil; 600 grams cleaned squid, sliced into rings, tentacles kept whole; 200 grams cooking chorizo, cut into chickpea-size chunks; 1 null juice and zest lemon

If you have approximately 1 hour to spend in the kitchen, Squid, chickpea & chorizo salad might be a super gluten free and dairy free recipe to try. For $3.28 per serving, you get a main course that serves 6. One portion of this dish contains about 22g of protein, 26g of fat, and a total of 368 calories. If you have cooking chorizo, garlic cloves, huge parsley, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Chickpea Salad With Chorizo (garbanzos Aliñados Con Chorizo), Warm chorizo & chickpea salad, and Warm chickpea, chorizo & pepper salad.

Instructions

Cook the peppers whole under a grill, on a barbecue or griddle, until completely charred.

Ingredients you will need

Peppers

Equipment you will use

Frying Pan

Grill

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.

Ingredients you will need

Chickpeas

Parsley

Peppers

Chili Pepper

Garlic

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Lemon Zest

Chorizo

Peppers

Squid

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Mix together, pile onto a platter and let everyone help themselves.

Equipment

Frying Pan

Grill

Bowl

Ingredients

Servings:

red peppers 2

x 400g cans chickpea, rinsed and drained 1bunch

huge parsley, roughly chopped 1

red chilli, deseeded and chopped 2

garlic cloves, finely chopped 100milliliters

olive oil 600grams

cleaned squid, sliced into rings, tentacles kept whole 200grams

cooking chorizo, cut into chickpea-size chunks 1null

juice and zest lemon

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad can be paired with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.