Squid, chickpea & chorizo salad
Squid, Chickpea & Chorizo Salad — a delightful Australian seafood dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Seafood, Australian, Gluten-Free, Nut-Free, Dairy-Free, Egg-Free
Ingredients
- 4 g red pepper
- 2 pcs chickpeas
- 1 g parsley
- 1 g chilli
- 2 pcs garlic cloves
- 100 g olive oil
- 600 g squid
- 200 pcs chorizo
- 1 pcs lemon
Instructions
- Grill the whole peppers until they are thoroughly charred, either under a grill, on a barbecue, or on a griddle.
- Transfer the charred peppers to a bowl and cover them with a plate until they cool down enough to touch.
- Remove the skin from the cooled peppers.
- Remove the seeds from the peeled peppers.
- Chop the deseeded peppers into fine slices.
- In a large bowl, combine the sliced peppers along with any juices, chickpeas, parsley, chili, and garlic.
- Set this mixture aside.
- Heat a large frying pan until it begins to smoke.
- Pour a small amount of oil into the hot pan.
- Add the squid to the pan and stir-fry it for approximately 30 seconds.
- Sprinkle the chorizo over the squid.
- Cook for another 30 seconds.
- Pour the squid and chorizo mixture into the bowl containing the peppers.
- Season the mixture with salt and pepper to taste.
- Add the remaining oil, lemon juice, and lemon zest to the mixture.
- Combine all the ingredients thoroughly.
- Transfer the mixture onto a serving platter.
- Allow everyone to serve themselves.