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Chicken stir-fried with holy basil and chilli

Squid, chorizo and chickpea salad


You'll need

8 small squid (about 40gm each) 70 ml olive oil 1 small Spanish onion, thinly sliced 2 garlic cloves, thinly sliced 2 tsp smoked paprika Juice of 2 lemons 400 gm canned chickpeas, drained and rinsed 4 chorizo, thickly sliced diagonally 2 cups (loosely packed) flat-leaf parsley leaves, coarsely torn 25 ml sherry vinegar

Method

  • 01
  • Remove and discard head and insides of squid, including cartilage, then rinse well under cold running water.
  • 02
  • Use a sharp knife to open out body lengthways. Scrape out and discard membrane, then score flesh lightly in a cross-hatch pattern and cut into strips.
  • 03
  • Combine squid, 50 ml olive oil, onion, garlic, paprika and lemon juice in a bowl and marinate for 20 minutes.
  • 04
  • Place chickpeas in a heatproof serving bowl. Heat remaining olive oil in a frying pan over medium-high heat, add chorizo and cook, tuning once, until crisp (2-3 minutes). Add to chickpeas and return pan to heat.
  • 05
  • Drain squid from marinade, add to pan and cook quickly until squid just turns opaque (1-2 minutes), then add to chorizo mixture.
  • 06
  • Add marinade to pan, cook briefly until onion is tender (1-2 minutes), season to taste, then pour over squid and chorizo mixture.
  • 07
  • Add parsley and sherry vinegar, toss to combine and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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