Tuesday, 27 September 2011

Squid with Chorizo, Chickpeas & Chard

This made a tasty, albeit slightly unhealthy, lunch. It was quick to make and very moreish. If I made this again, the one thing I'd change would be to have a greater ratio of squid - but then I absolutely love the stuff so I could be biased.

If you don't have chard, then spinach, kale or any other leafy veg would work just as perfectly.

If you are using chard though, first separate the stems from the leaves, as the stems take longer to cook. Once the chard is prepared, use the chopping board to cut the squid into strips and the chorizo into half moon shapes.

Heat up a large frying pan and first put the chorizo in, cooking it until the paprika flavoured oils coat the pan. Then add the chard stems and cook for a few minutes to soften them up.

Throw the squid in and give them a minute to start to cook through, then add a tin of drained and rinsed chickpeas. Pour a glug of sherry into the mix and cook until all of the alcohol has gone. Season with plenty of pepper, I doubt you'll need much salt, but a little is needed.

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