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Squid, chorizo and chickpea salad
Serves
4
Cooking Time
Prep time 20 mins, cook 7 mins (plus marinating)
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8
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small squid (about 40gm each)
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70 ml
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olive oil
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1
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small Spanish onion, thinly sliced
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2
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garlic cloves, thinly sliced
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2 tsp
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smoked paprika
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Juice
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of 2 lemons
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400 gm
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canned chickpeas, drained and rinsed
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4
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chorizo, thickly sliced diagonally
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2 cups
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(loosely packed) flat-leaf parsley leaves, coarsely torn
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25 ml
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sherry vinegar
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1
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Remove and discard head and insides of squid, including cartilage, then rinse well under cold running water.
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2
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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.
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3
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Combine squid, 50 ml olive oil, onion, garlic, paprika and lemon juice in a bowl and marinate for 20 minutes.
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4
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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.
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5
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Drain squid from marinade, add to pan and cook quickly until squid just turns opaque (1-2 minutes), then add to chorizo mixture.
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6
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Add marinade to pan, cook briefly until onion is tender (1-2 minutes), season to taste, then pour over squid and chorizo mixture.
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7
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Add parsley and sherry vinegar, toss to combine and serve immediately.
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