Calamari and Chorizo Salad with Arugula and Chickpeas

A simple, fast salad that will transport you to the Spanish coast.




  1. Roast the pepper in one of two ways – by placing it directly in the flame of your gas burner or by placing it directly under the broiler/grill of your oven. Read more here if you need more guidance on roasting peppers. When the pepper is chard on all sides place it in a small glass or ceramic bowl and cover tightly with plastic wrap allowing it to steam.
  2. Rinse the calamari under the tap with cold water, making sure there is no sand or grit inside the cavity. Transfer to a cutting board and thinly slice the calamari into rings. Keep the tentacules whole. Place the sliced calamari on a plate covered with paper towel. Place another paper towel on top and pat dry the calamari. Season well with salt and pepper.
  3. Slice the chorizo in half lengthwise and then cut each half in to 1 cm thick half moon shapes.
  4. Heat a large skillet over medium high heat.
  5. Add the chorizo to the dry pan (no need for oil as the chorizo will release it’s own oil)
  6. Cook the chorizo on both sides until it is crispy and brown on each side. (This can be kind of hard to see because of the dark red color but you can feel the crispiness)
  7. While the chorizo is cooking remove the peppers from the bowl and peel the charred skin off the pepper. Discard the skin and thinly slice the roasted pepper.
  8. When the chorizo is crispy remove it from the pan and set aside but keep the smoky oil in the pan. 
  9. Add the red onion to the pan and cook 2 minutes.
  10. Add the garlic and optional chili to the pan, stir and cook for 30 seconds. 
  11. Add the dried and seasoned calamari and cook until it is no longer opaque but a solid white throughout. This will take 2-4 minutes. 
  12. Add the chickpeas and chorizo back to the pan and heat through.
  13. Remove the pan from the heat and stir in the roasted peppers, lemon zest, lemon juice and fresh cilantro or parsley. Season to taste with salt and pepper.
  14. Line 4 plates with arugula (rocket) and pile the salad on top.
  15. Serve with lemon wedges and good olive oil for drizzling. 

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