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A warm salad of calamari, chorizo & chickpeas


  • 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.


  • 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.

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