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Squid, chorizo and chickpea salad

Gourmet Fast with Emma Knowles

By Emma Knowles
  • 20 mins preparation
  • 7 mins cooking plus marinating
  • Serves 4
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  • 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


  • 1
    Remove and discard head and insides of squid, including cartilage, then rinse well under cold running water.
  • 2
    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.
  • 3
    Combine squid, 50 ml olive oil, onion, garlic, paprika and lemon juice in a bowl and marinate for 20 minutes.
  • 4
    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.
  • 5
    Drain squid from marinade, add to pan and cook quickly until squid just turns opaque (1-2 minutes), then add to chorizo mixture.
  • 6
    Add marinade to pan, cook briefly until onion is tender (1-2 minutes), season to taste, then pour over squid and chorizo mixture.
  • 7
    Add parsley and sherry vinegar, toss to combine and serve immediately.