What you'll need: 2 x 400g can of chickpeas, drained 4 red peppers A large bunch of parsley, roughly chopped 1 red chilli, de-seeded and chopped 100ml good quality olive oil 2 cloves of garlic, finely chopped 600g cleaned squid, sliced into rings with the tentacles kept whole 200g chorizo,
What you'll need:
- 2 x 400g can of chickpeas, drained
- 4 red peppers
- A large bunch of parsley, roughly chopped
- 1 red chilli, de-seeded and chopped
- 100ml good quality olive oil
- 2 cloves of garlic, finely chopped
- 600g cleaned squid, sliced into rings with the tentacles kept whole
- 200g chorizo, cut into small chunks
- The juice and zest of 1 lemon
Time: 30 minutes
For this tasty salad, you’ll want to start by firing up a grill or barbeque. Once hot, cook your peppers whole on a high heat, turning regularly until nicely charred all over. When they’re fairly blackened, put into a bowl, and when cool enough to handle, peel them, de-seed them, and slice them up.
Take your sliced peppers, and put into a large bowl. Add the chickpeas, the parsley, the garlic and the chilli, toss well, and set aside.
Heat a large frying pan on a strong flame, and add a good glug of the oil. Tip in your squid, and stir fry quite quickly for about 30 seconds, then toss the chorizo in and stir fry for another 30 seconds. Once that minute or so is up, chuck the whole lot into your bowl along with the chickpeas and peppers, season the lot with plenty of salt and pepper, then add the remaining oil, the lemon juice, and the zest. Toss together, and serve among friends with some crusty bread.
This tasty salad is going to pair beautifully with a Mediterranean white blend such as the Ricca Terra Bronco Buster 2017. You surely can’t go far wrong with the beautiful combination of Vermentino, Fiano, Greco and Arinto varietal grapes matched with squid dishes. Delicious!
There you have it -- an easy recipe for Squid, Chorizo and Chickpea Salad!
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