Squid and Chorizo Salad
- 1 tbsp sherry vinegar
- 4 tbsp olive oil
- 125g sliced chorizo
- 200g sliced squid rings
- 2 tsp smoked paprika
- ½ 400g tin of chickpeas, drained
- 60g pea shoot salad or similar leaves
- Whisk together the vinegar, 3 tbsp of oil and some seasoning. Heat the remaining oil in a frying and fry the chorizo until crispy, then remove and set aside. Dust the squid rings with paprika, pepper and sea salt, and fry in some of the chorizo oil for 2 mins or until opaque. Remove and place in the bowl with the cooked chorizo, and toss the chickpeas in the pan with the oils and juices left in the pan.
- Put the leaves in a serving bowl, add the chickpeas and pan juices, squid, chorizo and dressing. Toss well to coat and serve with a hunk of crusty bread.
20 mins
2 serving