Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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
Signature
Drink

It's a rum business when the classic fizz gets the Crusta treatment.

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Easy summer recipes

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.