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Calamari, chickpea, capsicum & chorizo salad


  • Heat a little oil in a wok (or large non-stick pan) and sauté the chillies and garlic until tender.
  • Then add the calamari and briefly toss.
  • Add the lemon juice, toss well and remove the calamari to a bowl.
  • Then cook the chorizo in a little hot oil until crisp.
  • Put everything into a large bowl, dress with a little oil, sherry vinegar and seasonings, and toss well.
  • Serve the salad in individual bowls.


  • olive oil
  • 2 small red chillies, seeded & chopped
  • 2 garlic cloves, chopped
  • 600 gm cleaned calamari tubes, sliced into rings, with the tentacles cleaned
  • juice of 1 lemon
  • 2-3 chorizo, sliced & then halved
  • 4 pieces roasted capsicum, sliced
  • ½ red onion, very finely sliced
  • 2 cups Italian (flat leaf) parsley leaves
  • 1 can chickpeas, rinsed & drained
  • a splash of sherry vinegar
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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