Squid, chorizo and chickpea salad
Australian Gourmet Traveller video recipe for squid, chorizo and chickpea salad.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Stove
- Serving bowl
- Spoon
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
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