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Squid, Chickpea and Chorizo Salad
A Sydney bistro standard. The chorizo goes in first, gives up its red oil. The squid joins for ninety seconds, no more, or it turns to elastic. Chickpeas warm through, charred red pepper folded in, parsley and lemon at the end.
Serves
4
Difficulty
Easy
Origin
Sydney, harbourside bistros
Best for
Friday lunch
Score the squid in a tight crosshatch on the inside before cooking. It curls into petals when it hits the hot pan and catches the chorizo oil in its grooves.
