200 grams cooking chorizo, cut into chickpea-sized chunks
Salt to taste
2 garlic cloves, finely chopped
12-16 large prawns
600 grams cleaned squid, sliced into strips
2 x 400 grams cans chickpea, rinsed and drained
4 bell peppers (multi-coloured), grilled
Large bunch parsley, roughly chopped
100 milliliters olive oil
1 lemon, juice only
1 lime, juice only
Add chorizo to a hot pan. Season with salt. Add garlic. When chorizo is partly cooked, add prawns to pan. When the prawns are almost cooked (about one minute), add squid to pan and cook for about 30 seconds.
Transfer contents of pan to a bowl with drained chickpeas.
Slice grilled peppers into long, thin pieces and add to bowl.
Add parsley, olive oil, lemon juice, and lime juice. Toss all together with tongs. Salad is good hot or cold.