Sautéed Squid and Chorizo Salad with Garlic, Rocket, Tomatoes and Chickpeas

Ingredients

1 can	Chickpeas, 100g, drained and rinsed
8	Cherry tomatoes, quartered
300 g	Squid tubes (Main)
1	Red chilli, medium-hot, seeded and thinly sliced
6 Tbsp	Olive oil
1 ½ Tbsp	Lemon juice
2 cloves	Garlic, chopped
1 handful	Rocket
1	Salt & freshly ground pepper, to season
1 handful	Flat leaf (Italian) parsley, chopped
50 g	Chorizo sausages, cut into thin slices (Main)

Directions

1. Cut the squid pouch open along one side and, using the tip of a small sharp knife, score a fine diamond pattern on the inner side.
2. Then cut each pouch lengthways in half, then across into 7.5cm pieces.
3. Stir the tomatoes into the chickpeas with the lemon juice, 4 tablespoons of the olive oil, the chilli, garlic, parsley and some salt and pepper to taste.
4. Heat 1 tablespoon of the remaining oil in a large frying pan over a high heat.
5. Add half the squid pieces, with the scores facing upwards, and sear for 30 seconds, then turn them over and sear for another 30 seconds until golden brown and caramelised.
6. Season with salt and pepper and remove from the pan. Repeat with the remaining oil and the rest of the squid.
7. Return all the squid to the pan with the chorizo and toss together over a high heat for 1 minute.
8. Briefly toss the rocket leaves through the chickpea salad and spoon onto a large serving platter.
9. Top with the sautéed squid and chorizo and serve.