Squid with chorizo and chickpeas

Fresh squid, spicy chorizo and a good glug of red wine makes a delightful combination, as Ben Tish shows
Squid with chorizo and chickpeas
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 4 tbsp olive oil
  • 150 g whole squid, body cleaned under cold running water, tentacles retained
  • 120 g raw chorizo sausages, skin removed, cut into chunks
  • 1 small onion, finely chopped
  • 1 cloves garlic, finely chopped
  • 1 carrot, roughly chopped
  • 1 large red chilli, seeds removed, finely sliced
  • 125 ml red wine
  • splashes red wine vinegar
  • 120 g canned or jarred chickpeas, drained and rinsed under cold running water
  • 10 cherry tomatoes, quartered
  • 1-2 tbsp marjoram leaves


1. Heat a large pan over a high heat. Cut the squid into bite-sized pieces. Add the olive oil to the pan and fry the squid and chorizo until browned all over.

2. Add the onion, garlic, carrot and chilli. Cook for 2-3 minutes to soften the vegetables, stirring well. Pour in the red wine and vinegar and simmer until the volume of liquid has reduced by two-thirds. Add the chickpeas and season to taste with salt and pepper.

3. Add the tomatoes, lower the heat to a simmer and keep cooking for a further 2-3 minutes. Taste again and add more salt and pepper if necessary. Serve in bowls sprinkled with marjoram.

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