1、Squid, chickpea & chorizo salad

Found in every ocean, squid is the most widely available seafood in the world and one of the cheapest. This works well on the barbecue, too

Squid, chickpea & chorizo salad recipe

Ingredients

  • 4 red peppers
  • 2 x 400g cans chickpea, rinsed and drained
  • huge bunch parsley, roughly chopped
  • 1 red chilli, deseeded and chopped
  • 2 garlic cloves, finely chopped
  • 100ml olive oil
  • 600g cleaned squid, sliced into rings, tentacles kept whole
  • 200g cooking chorizo, cut into chickpea-size chunks
  • juice and zest 1 large lemon

Method

Place the 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 any juices with the chickpeas, parsley, chilli 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 secs. Scatter the chorizo over the squid, continue to cook for 30 secs more, then tip 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, pile onto a platter and let everyone help themselves.

  • https://www.truecookbook.com/recipe/squid-chickpea-chorizo-salad-5896/

    2、Aubergine, prawn & chorizo salad with preserved lemon dressing

    Fire up the barbecue and get griddling- the soft aubergine, fresh prawns and flavour-packed Spanish sausage work together a treat
    Aubergine, prawn & chorizo salad with preserved lemon dressing recipe

    Ingredients

    • 2 aubergines, sliced into 1cm rounds
    • 6 tbsp olive oil, plus a drizzle for the prawns
    • 140g raw prawn, deveined
    • 140g cooking chorizo, cut into 1½ cm-2cm thick slices
    • 400g can chickpea, drained and rinsed
    • ½ red onion, finely sliced
    • 100g baby spinach
    • large handful parsley, chopped
    • ½ garlic clove, crushed
    • 2 tbsp olive oil
    • juice and zest 1 lemon
    • ¼ tsp ground cumin
    • 2 tsp clear honey
    • 2 small preserved lemons, flesh removed and rind thinly sliced

    Method

    1. Heat a griddle pan to medium. Brush the aubergine slices with oil, season and griddle on both sides until soft and lightly charred – you’ll need to do this in batches. Set aside and keep warm. (See below left for griddling tips.)
    2. While the aubergines are cooking, make the dressing. Mix the garlic with a good pinch of salt to form a paste. Gradually stir in the olive oil and lemon juice, followed by the zest, cumin, honey, preserved lemons and seasoning.
    3. Wipe out the griddle pan and toss the prawns with a little oil and seasoning. Griddle for 1-2 mins each side until cooked through, then transfer to a plate. Add the chorizo slices to the pan and cook for 3-4 mins each side, or until they start to release their oil and become crispy.
    4. In a large bowl, combine the chickpeas, onion, spinach and most of the parsley. Add the aubergines, prawns and chorizo, pour over the dressing and gently toss everything together. Pile onto a serving platter and scatter over the remaining parsley. Serve straight away.

    3、Chorizo & tomato salad

    The combination of sweet, acidic tomatoes with salty, spicy chorizo and tangy Sherry vinegar is a match made in heaven
    Chorizo & tomato salad recipe

    Ingredients

    Method

    1. Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.
    2. In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.

    4、Warm chickpea, chorizo & pepper salad

    A rough-and-ready salad bursting with Mediterranean flavours - great as a starter or main
    Warm chickpea, chorizo & pepper salad recipe

    Ingredients

    • 200g chorizo
    • 1 tbsp olive oil
    • 410g can chickpea, drained and rinsed
    • 250g jar roasted mixed pepper, drained and roughly chopped
    • handful coriander leaves, chopped
    • 2 tbsp natural yogurt

    Method

    1. Cut the chorizo into 3cm thick slices. Heat the oil in a large frying pan over a high heat. Cook the chorizo for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil.
    2. Tip the chickpeas into the pan and cook for a couple of minutes until hot. Add the peppers and cook for a few minutes until everything's juicy. Remove from the heat, stir in the coriander, ladle into two bowls and top each with a spoonful of yogurt.

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