Serves 2
125g spicy cooking Chorizo chopped
1 onion chopped
1 clove garlic chopped
1/2 red pepper chopped
1 medium hot red chilli, finely diced
I tin chickpeas
1/2 tsp Spanish Smoked sweet paprika
250g squid sliced 5mm strips
glug of olive oil
sea salt & freshly ground pepper (I like “Bristol blend’)
Gently fry chorizo to release ‘juices’, then add onion.
Once onion is opaque and taking on some colour, add garlic, chilli, paprika and red pepper.
Continue frying over medium heat for a further 5 minutes, then add drained chickpeas and a pinch of salt.
Meanwhile, warm another pan, add the oil and when really hot add the squid. Fry and stir briskly for just a minute or 2 (no more or squid will toughen up!).
Add cooked squid to the chorizo/chickpea mixture, check seasoning (now’s the time for the freshly ground pepper) and serve.
Optional
Add a couple of sprigs of rosemary along with the onion (remove before adding chickpeas)
I tbsp Sundried tomato paste loosened with a little reserved chickpea water if it’s all a little too dry for you.
Dress before serving with chopped flat leaf parsley
