Squid with Chickpeas and Chorizo

• 500gcleaned squid, tubes cut into rings, tentacles kept whole
• 3 tbspolive oil
• 80gcooking chorizo, diced
• 4garlic cloves, sliced
• 1red chilli, finely sliced
• 1 tspsmoked paprika
• 2 x 400gtins chickpeas, drained and rinsed
• 200gcherry tomatoes, halved
• 30 mllemon juice
• 25gparsley, chopped
• fine salt
• black pepper
• 4thick slices crusty bread, about 60 g each
• 80grocket
• Finely grated lemon zest (2 g)

Method

1. 1Pat the squid very dry with kitchen paper. Wet squid steams instead of frying and turns rubbery.
2. 2Heat 1 tablespoon of the olive oil in a large frying pan over a medium heat and fry the chorizo for 3 minutes until crisp and the oil has turned orange. Add the garlic, chilli and paprika for 30 seconds, then the chickpeas and tomatoes with a pinch of salt. Cook for 4 minutes, crushing a few chickpeas with the back of a spoon, until the tomatoes soften. Tip into a warm bowl.
3. 3Wipe the pan and heat 1 tbsp olive oil over medium-high heat until shimmering. Season half the squid lightly and fry for 1–2 minutes until just opaque. Lift onto a plate and repeat with the remaining oil and squid.
4. 4Return the chickpeas to the pan with the squid, add the lemon zest, juice and parsley and toss for 30 seconds. Taste and season.
5. 5Serve with bread for the juices and rocket alongside.

Per serving

kcal

626

protein

39.7g

fibre

10.8g

carbs

63.3g

fat

22.8g