Squid is found in every ocean and most know it by the name, calamari (Italian name for squid). Squid meat is firm and white with a mild, slightly sweet and almost nutty flavor. The squid ranges from one inch in size up to eighty feet, but the most common size for eating is less than twelve inches. The body is the prime section of meat which can be stuffed whole, cut into flat pieces or sliced crosswise into perfect rings. The golden rule for cooking squid is to either cook it for seconds or for hours but never in-between otherwise it will become tough.

Chickpeas ( also called garbanzo beans) are an excellent source of cholesterol lowering fiber and protein, and also contain, among many other good things, vitamin B6 and calcium. A very versatile legume, they are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels and curries. Chorizo is a pork sausage, usually seasoned with chili, paprika and garlic. It is either picante (hot) or dulce (sweet) and is eaten all over Spain.

Serves 6-8 with other dishes
recipe from BBC Good Food

4 red peppers
2 x 400g cans chickpeas, rinsed and drained
big bunch of parsley, roughly chopped
1 red chili, deseeded and chopped
2 garlic cloves, finely chopped
100ml olive oil
600g cleaned squid, sliced into rings, tentacles kept whole (get your fishmonger to do this for you)
200g cooking chorizo, cut into chickpea size chunks
juice and zest of 1 large lemon

Cook the peppers whole under a grill, on a BBQ or griddle, until completely charred. Place peppers in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice. In a large bowl mix the peppers and and any juices with the chickpeas, parsley, chili and garlic. Set aside.

Heat a large frying pan until smoking. Working quickly and carefully, add a splash of oil to the pan, then the squid. Stir fry for about 30 seconds. Scatter the chorizo over the squid and cook for another 30 seconds. Pour into the bowl with the peppers. Season everything with salt and pepper, then dress with the remaining oil, lemon juice and lemon zest. Mix together and pile onto a platter.

The Culinary Chase’s Note: I love the smokiness of the chorizo which is cut back a bit by the lemon juice. It’s a symphony of flavors here all waiting to please your senses. The roasted red peppers add a bit of sweetness to this dish. I used 100g of chorizo as the brand I buy is quite potent and I didn’t want that to overpower all the other flavors. And, I felt that 2 cans of chickpeas was too much so only used one. This can be served at room temperature which is perfect if you have other dishes.