Ingredients
8 small calamari (about 40g each)
80ml olive oil
1 red eschallot, finely sliced
2 garlic cloves, thinly sliced
2 tsp ground coriander
1 tsp ground tumeric
2 lemons, juiced
100g chickpeas, soaked overnight
4 chorizo, thickly sliced into rounds
1 cup flat-leaf parsley leaves, roughly chopped
10 mint leaves, torn
25 ml cabernet vinegar
2 cups rocket leaves
Method
Remove and discard the head and insides of calamari, including cartilage, then rinse well under cold running water.
Use a sharp knife to open out body lengthways. Scrape out and discard membrane, then score flesh lightly in a cross-hatch pattern and cut into strips.
Combine calamari, 50 millilitres of olive oil, eschallot, garlic, spices and three-quarters of the lemon juice in a bowl and marinate for 20 minutes.
Place chickpeas in a pot, cover with cold water, bring to the boil then reduce to a simmer and cook until tender.
Drain, place in a bowl, add 2 tablespoons lemon juice and 1 tablespoon olive oil, then taste for seasoning. Heat remaining olive oil in a frying pan over medium-high heat, add chorizo and cook, turning once, until crisp (2-3 minutes).
Add to chickpeas and return pan to heat.
Drain squid from marinade, add to pan and cook quickly until squid just turns opaque (1-2 minutes), then add to chorizo mixture.
Add marinade to pan, cook briefly until eschallot is tender (1-2 minutes), season to taste, then pour over squid and chorizo mixture. Add parsley, mint and vinegar, toss to combine and serve immediately on a plate with rocket.
