Recipe: Fried Squid with Chorizo, Feta and Chickpea Salad

I love seafood and regularly try to include it in our meal plans, G isn’t so keen, so sometimes, especially when I come across recipes like this, he will say that he doesn’t fancy it. But on this particular day when I showed him the Fried Squid with Chorizo, Feta and Chickpea Salad he said, yeah let’s give it a go.

I got the book Home at 7, dinner at 8 by Sophie Wright for my Christmas from a friend. I love to cook from scratch but all too often I am tired when it comes to dinner time so if the meal takes a lot of time to prep or cook, then I will go for something easier that I can rustle up. This is perfect, from start to finish all of the meal as easy to follow effortless recipes that a packed with flavour.

Squid SaladFor the Salad:

1 x 400g tin of chickpeas
75g pitted black olives, roughly chopped
2 garlic cloves, peeled and finely grated
1 red onion, trimmed and thinly sliced
a small bunch of flat leafed parsley
100g Feta
1 tablespoon sherry vinegar
2 tablespoons olive oil
Salt and freshly ground pepper
100g roacket leaves

For the Squid:

12 cleaned squid tubes
2 teaspoons olive oil
150g Chorizo, cut into pieces
1 teaspoon smoked paprika
juice of 1 lemon
a sprig of oregano, leaves only, finely chopped

Crusty bread to serve.


  1. To make the chickpea salad, deain the chickpeas and place in a alrge mixing bowl. Add the olives, garlic, onion and parsley. Crumble in the feta and mix well. Pour over the sherry vinegar and olive oil and season with salt and pepper.
  2. To prepare the squid, slit the cleaned tubes in half so that they open like a book. Gently score the inside of the flesh in a criss-cross pattern with a sharp knife then cut into 3 pieces. This will help the squid to cook quicker and make it more tender.
  3. Heat up a frying pan, add the olive oil and allow it to get hot. Add the chorizo to the pan and cook for 3-4 minutes to allow the rat to render out of the chorizo. When that starts to happen, increase the heat and add the squid along with the smoked paprika. Cook for 3-4 minutes, then add the lemon juice, salt and pepper and the oregano.
  4. Pour the cooked squid and chorizo into the salad and mix in the rocket.
  5. Serve with crusty bread.

This recipe is an easy weeknight meal, perfect for 2 as a main course or a starter for 4 people. We love it and thanks to Sophie Wright for letting us post this amazing recipe. To find more recipes from Sophie, please visit her website.

Disclaimer: We were given permission from Sophie Wright to include her recipe. We have not been paid for this post.

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