11g fibreper serving
40g proteinper serving
Squid with Chickpeas and Chorizo
Ingredients
Serves 4- 500gcleaned squid, tubes cut into rings, tentacles kept whole
- 3 tbspolive oil
- 80gcooking chorizo, diced
- 4garlic cloves, sliced
- 1red chilli, finely sliced
- 1 tspsmoked paprika
- 2 x 400gtins chickpeas, drained and rinsed
- 200gcherry tomatoes, halved
- 30 mllemon juice
- 25gparsley, chopped
- fine salt
- black pepper
- 4thick slices crusty bread, about 60 g each
- 80grocket
- Finely grated lemon zest (2 g)
Method
- Pat the squid very dry with kitchen paper. Wet squid steams instead of frying and turns rubbery.
- Heat 1 tablespoon of the olive oil in a large frying pan over a medium heat and fry the chorizo for 3 minutes until crisp and the oil has turned orange. Add the garlic, chilli and paprika for 30 seconds, then the chickpeas and tomatoes with a pinch of salt. Cook for 4 minutes, crushing a few chickpeas with the back of a spoon, until the tomatoes soften. Tip into a warm bowl.
- Wipe the pan and heat 1 tbsp olive oil over medium-high heat until shimmering. Season half the squid lightly and fry for 1–2 minutes until just opaque. Lift onto a plate and repeat with the remaining oil and squid.
- Return the chickpeas to the pan with the squid, add the lemon zest, juice and parsley and toss for 30 seconds. Taste and season.
- Serve with bread for the juices and rocket alongside.
Per serving
- kcal
- 626
- protein
- 39.7g
- fibre
- 10.8g
- carbs
- 63.3g
- fat
- 22.8g
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