Name: Quick 20-Minute Squid Chickpea and Chorizo Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 tbsp extra virgin olive oil; 4 oz Spanish chorizo, sliced into thin coins; 1 can (15 oz) chickpeas, rinsed and drained; 1 lb clean squid tubes and tentacles, sliced into rings; 2 garlic cloves, thinly sliced; 2 cups baby arugula; 2 tbsp sherry vinegar; 1 tbsp fresh flat-leaf parsley, finely chopped; 1 lemon, cut into wedges for serving; 1/4 tsp sea salt; 1/4 tsp freshly ground black pepper

Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced chorizo and cook for 3 to 4 minutes until the edges are crispy and the smoky red oil has fully rendered into the pan.

Stir in the drained chickpeas and sliced garlic, tossing them in the chorizo oil for 2 minutes until the garlic is fragrant and the chickpeas are warmed through.

Turn the heat up to high and add the sliced squid rings and tentacles to the pan. Cook, stirring constantly, for just 2 minutes until the squid turns opaque and curls slightly; do not overcook or the squid will become rubbery.

Turn off the heat and immediately pour in the sherry vinegar, scraping up any browned bits from the bottom of the pan to create a rich, warm dressing.

Gently fold in the baby arugula and chopped parsley until the greens are just slightly wilted from the residual heat. Season with sea salt and black pepper, then transfer to a platter and serve immediately with fresh lemon wedges.