Squid, chickpea & chorizo salad

Ingredients

• 4 Red Pepper
• 2 400g Cans Can of chickpeas
• Bunch Parsley
• 1 Red Chilli
• 2 Garlic Clove
• 100 ml Olive Oil
• 600g Squid
• 200g Chorizo
• Juice/zest of one Lemon

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Char the whole peppers under a hot grill, on a barbecue or on a griddle pan, turning until the skins blacken all over.
2. Tip the peppers into a bowl and cover with a plate so they steam and loosen their skins as they cool.
3. Peel and deseed the peppers, then slice them thinly.
4. Combine the sliced peppers with any juices, the chickpeas, chopped parsley, chilli and garlic in a large bowl.
5. Get a large frying pan very hot, add a little of the olive oil, then add the squid and toss constantly for about 30 secs.
6. Scatter in the chorizo and keep cooking for a further 30 secs, then tip the whole lot into the bowl with the peppers and chickpeas.
7. Season with salt and pepper, pour over the rest of the olive oil and squeeze in the lemon juice, then stir through the lemon zest.
8. Toss everything together, heap onto a serving platter and serve straight away for people to help themselves.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.