A warm salad of calamari, chorizo & chickpeas
Method
- Heat a little oil in a heavy-bottomed pan and sauté the chorizo until well coloured, regularly stirring. Then transfer to a bowl.
- Add the calamari to the hot pan and quickly stirfry. Then transfer to the bowl with any pan juices.
- Toss the chorizo and calamari with the tomatoes, chickpeas, parsley, chilli, a little fresh oil, the vinegar and seasonings.
- Serve the salad with good crusty bread on the side.
Ingredients
- olive oil
- 2 chorizo sausages, sliced & halved
- 4 calamari tubes, cleaned & cut into fine rings
- ½ punnet cherry tomatoes, quartered
- ½ can chickpeas, rinsed & drained well
- 2-3 tbsp chopped Italian (flat leaf) parsley leaves
- 1 long red chilli seeded & finely sliced
- a splash of red wine or 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.