The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×