Squid, chickpea & chorizo salad

Step 1: Begin by cooking the red peppers whole—either under a hot grill, on a sizzling barbecue, or a heavy griddle—until their skins are completely charred and blistered. This charring not only deepens the flavor but makes peeling a breeze. Once charred, immediately transfer the peppers to a bowl and cover with a plate to trap the steam; this softens the skin further and cools them down for handling. After about 10 minutes, peel away the blackened skins, carefully remove the seeds, and slice the peppers finely. In a large mixing bowl, combine the sliced peppers along with all their flavorful juices with drained chickpeas, chopped parsley, finely minced red chili, and crushed garlic cloves. Toss gently to marry the flavors and set aside to let these ingredients mingle. Step 2: Heat a large frying pan until it begins to smoke—a sign it's hot enough for a quick sear. Add a splash of olive oil to the pan, then immediately add the cleaned squid. Stir-fry swiftly and carefully for about 30 seconds to sear the squid just enough to keep it tender. Next, scatter diced or sliced chorizo over the squid in the pan and continue cooking for another 30 seconds, allowing the spice and oil from the chorizo to infuse the squid. Pour the contents of the pan into the bowl with the pepper and chickpea mixture. Season the salad with salt and freshly ground black pepper. Dress everything with the remaining olive oil, freshly squeezed lemon juice, and finely grated lemon zest. Toss gently once more to coat all the ingredients in the vibrant dressing. Pile the salad high onto a serving platter and invite everyone to help themselves. Tips: - For even more flavor, consider roasting the red peppers over an open flame if possible. - Be careful not to overcook the squid—the quick stir-fry keeps it tender and juicy. - Adjust chili to taste depending on your preferred heat level. - This salad can be enjoyed warm or at room temperature, making it versatile for various occasions.