Squid, chickpea and chorizo salad

Transfer the charred peppers to a bowl and cover with a plate to steam for 5 minutes. Once cool, peel away the charred skin, remove the seeds, and finely slice the flesh.

Ingredients

2½ mL of Red Bell Pepper

2½ mL of Chili Pepper

2½ mL of Salt And Pepper

Equipment

Bowl

In a large mixing bowl, combine the sliced peppers and their juices with the chickpeas, fresh parsley, chili, and minced garlic.

Ingredients

2½ mL of Red Bell Pepper

2½ mL of Chili Pepper

2½ mL of Salt And Pepper

240 mL of Chickpeas

60 mL of Flat Leaf Parsley

1 clove of Minced Garlic

15 mL of Lemon Juice

Equipment

Mixing Bowl

Bowl

Heat a large frying pan over high heat until smoking. Add a splash of vegetable oil, then quickly stir-fry the cleaned squid for 30 seconds.

Ingredients

15 mL of Vegetable Oil

450 g of Squid

Equipment

Frying Pan

Add the sliced chorizo to the pan with the squid and cook for an additional 30 seconds before transferring the mixture into the bowl with the prepared peppers.

Ingredients

2½ mL of Red Bell Pepper

2½ mL of Chili Pepper

2½ mL of Salt And Pepper

240 mL of Squid

115 g of Chorizo

Equipment

Frying Pan

Slotted Spoon

Bowl

Season the mixture with salt and pepper, then dress with the remaining oil, fresh lemon juice, and lemon zest. Toss well and serve on a platter.

Ingredients

2½ mL of Red Bell Pepper

2½ mL of Chili Pepper

2½ mL of Salt And Pepper

15 mL of Lemon Juice

5 mL of Lemon Zest

Equipment

Serving Dish