Seared squid, chorizo and chickpea purée Recipe

Seared squid, chorizo and chickpea purée Recipe

  • 1 x 400g/14oz can chickpeas, drained, rinsed
  • 2 tsp ground cumin
  • pinch chilli flakes
  • 2 garlic cloves, peeled, crushed to a paste with the edge of a knife
  • 150ml/5fl oz extra virgin olive oil
  • salt, to taste
  • 2 tbsp Greek-style yoghurt
  • 1 heaped tbsp chopped fresh coriander
  • 1-2 tbsp olive oil
  • 500g/1lb 2oz squid, washed, patted dry, beaks and quills removed, tubes cut into rings 0.5cm/¼in thick
  • 250g/7oz cooking chorizo, sliced diagonally
  • 12 cherry tomatoes, cut in half
  • ½ lemon, juice only
  • 100g/3½oz salad leaves, such as pea shoots, rocket or watercress leaves
  1. For the chickpea purée, place the chickpeas, cumin, chilli flakes and one of the garlic cloves into a food processor.
  2. With the motor running, gradually add the olive oil in a thin stream and blend until the mixture is smooth and well combined. Season, to taste, with salt. Cover and chill in the fridge until needed.
  3. For the yoghurt dip, in a bowl, mix together the Greek-style yoghurt and chopped coriander until well combined. Cover and chill in the fridge until needed.
  4. For the squid and chorizo, heat the oil in a large, non-reactive frying pan over a high heat. Add the chorizo and fry for 3-4 minutes, or until dark golden-brown, then remove from the pan and set aside.
  5. Drain the chorizo-infused oil from the pan and reserve.
  6. Add the squid rings to the pan the chorizo was cooked in and stir fry for 3-4 minutes, or until just opaque.
  7. Add the cooked chorizo, tomatoes and the remaining crushed clove of garlic to the pan and continue to stir fry for a further minute, or until the squid rings are pale golden-brown. (NB: Take care not to overcook the squid or it will be chewy.)
  8. Add a little of the reserved chorizo-infused oil, to taste, and the lemon juice and stir to combine. Remove from the heat.
  9. To serve, place a dollop of the chickpea purée into the centre of each of four serving plates. Dot the squid and chorizo mixture around the chickpea purée. Place a teaspoonful of the coriander yoghurt alongside. Serve with the salad leaves.
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