I hope you enjoy the food!!!

Monday, October 10, 2011

Fried Squid with Chorizo, Feta and Chickpea Salad

I really must learn to abide by the "less is more" principle.

I mean who do I think I am that I can say - why that recipe looks like it doesn't have enough of blah in it, and just up the ante on any particular ingredient I feel like? Saying that though some recipes are way too stingy on some ingredients (usually the meat/seafood factor - prawns in particular!!).

I had heard rave reviews about this particular recipe from "my partner in crime" as we have trundled around the block getting her ready for her triathlon (me - I just complained the whole way, and she just smiled and told me to suck it up and keep on going.....).  Just think about food and listen to the music and you won't notice how far it is around the "block".  Yeah, right!!

I tend to think any form of salad is virtuous - but possibly not when it contains fried squid, chorizo and feta cheese.  Still I did feel good about myself after eating this lovely tasting salad.

I am going to give you the original recipe - trust me on this - don't up the feta, and chorizo!!

Fried Squid with Chorizo, Feta and Chickpea Salad
Recipe from Delicious Magazine September edition

Serves 4

400g can chickpeas, rinsed, drained
75g pitted black olives, roughly chopped
2 cloves garlic, finely grated
1 red onion, thinly sliced
small bunch flat leaf parsley leaves, chopped
100g feta cheese
1 tbs sherry vinegar
2 1/2 tbs olive oil
12 small cleaned squid tubes
150g chorizo, cut into slices
1 tsp smoked paprika
juice 1 lemon
1 oregano sprig, leaves only, finely chopped
100g rocket

Place the chickpeas, olives, garlic, onion and parsley in a bowl.  Crumble in the feta and mix well.  Pour in the sherry vinegar and 2 tbs oil and season.

Slit the squid tubes in half so they open like a book.  Gently score the inside in a criss cross pattern with a sharp knife, then cut into 3 pieces.

Heat the remaining 2 tsp oil in a frypan over medium high heat.  Cook the chorizo for 3-4 minutes until the fat has rendered and the chorizo is crispy.  Set aside.

Increase the heat to high, then, in batches, add the squid and paprika.  Cook for 3-4 minutes until just cooked, then add the lemon juice and the oregano.  Season with salt and pepper.

To serve, add the squid and chorizo to the salad and toss with the rocket.

This really was a lovely tasting salad - unfortunately overdoing the feta and chorizo resulted in it being a little too salty.

So now that the triathlon is over I wonder if "my partner in crime" will still persist in dragging me around the block??  I'm sure she will - if only for the "foodie gossip" that ensues!!!


  1. That salad looks like a complete meal. Now that the weather is turning more into 'salad weather' I'll give it a try.

  2. This looks great! A combination of some of my favourite ingredients. Looks very filling.