Squid, chickpea & chorizo salad

Method5 steps · about 1 hr

1. 1

   Step 1: Wash all four red bell peppers and char them whole under a hot grill, turning until their skins are blackened all over. Put the charred peppers in a bowl and cover with a plate until safe to handle. Peel away the charred skins, remove stalks and seeds and finely slice the cooked flesh, retaining any collected pepper juices.

   Uses 4 red bell peppers

2. 2

   Step 2: Drain and rinse both four-hundred-gram cans cooked chickpeas, discarding the can liquid and rinsing water. Wash and roughly chop the huge parsley (1) bunch. Wash and deseed the red chilli (1) and chop it; peel and finely chop both garlic cloves (2). Mix all these prepared chickpeas, parsley, chilli and garlic with all the sliced charred peppers and their retained juices in a large salad bowl.

   Uses All prepared cooked peppers and their juices · 2 × 400 g cans cooked chickpeas, rinsed and drained · Fresh water to rinse drained canned chickpeas, discarded · 1 huge bunch fresh parsley, roughly chopped · 1 red chilli, deseeded and chopped · 2 garlic cloves, finely chopped

3. 3

   Step 3: Prepare the six hundred grams cleaned raw squid: slice its tubes into rings and keep the tentacles whole, patting it dry. Measure the full one hundred millilitres olive oil and take only a splash from that measured amount for the frying pan, keeping all the remainder for dressing. Heat a large frying pan until very hot, carefully add the frying splash and then the prepared squid. Do not crowd the pan; work in batches if necessary, using the same measured frying-oil share.

   Uses Measure100ml total oil: take a frying splash and hold all the remainder for dressing · 600 g cleaned raw squid, tubes sliced into rings and tentacles kept whole

4. 4

   Step 4: Stir-fry the squid for about thirty seconds. Cut all the raw cooking chorizo (200 g) into chickpea-size chunks, scatter it over the squid and stir-fry for about thirty seconds more. These are starting guides: continue as needed until the squid is firm and opaque at63 °C /145 °F and the small cooking-chorizo pieces are fully cooked at71 °C / 160 °F. Tip the entire cooked squid-chorizo mixture and its pan juices into the prepared pepper-chickpea salad bowl. Repeat with any held batch, fully cooking all the seafood and sausage before combining.

   Source guide:30sec squid then30sec chorizo; cook through · 1 minUses All squid and its frying pan · 200 g raw cooking chorizo, cut into chickpea-size chunks · All prepared salad base

5. 5

   Step 5: Wash the large lemon, grate its zest and squeeze its juice. Season the complete salad with the separate salt and black pepper, then dress it with all the reserved remainder of the measured olive oil and all the lemon juice and zest. Mix together, pile onto a platter and serve as six to eight portions.

   Uses The entire combined cooked salad · All reserved dressing oil · Juice and zest of 1 large lemon · Salt for final salad seasoning, to taste · Black pepper for final salad seasoning, to taste