Squid, chorizo and chickpea salad | Gourmet Traveller

Ingredients

• 8 small squid (about 40gm each)
• 70 ml olive oil
• 1 small Spanish onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 tsp smoked paprika
• Juice of 2 lemons
• 400 gm canned chickpeas, drained and rinsed
• 4 chorizo, thickly sliced diagonally
• 2 cups (loosely packed) flat-leaf parsley leaves, coarsely torn
• 25 ml sherry vinegar