Squid, chickpea & chorizo salad

Name: Squid, chickpea & chorizo salad
Prep time: 7 min
Cook time: 12 min
Total time: 19 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 4 Red Pepper; 2 400g Cans Can of chickpeas; Bunch Parsley; 1 Red Chilli; 2 Garlic Clove; 100 ml Olive Oil; 600g Squid; 200g Chorizo; Juice/zest of one Lemon

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Seafood recipe with Australian flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 41 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 19 min total

4 Red Pepper
2 400g Cans Can Of Chickpeas
Bunch Parsley
1 Red Chilli
2 Garlic Clove
100 ml Olive Oil
600g Squid
200g Chorizo
Juice/zest of one Lemon

Step-by-step instructions

step 1.
Cook the peppers whole under a grill, on a barbecue or griddle, until completely charred. Place the peppers in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice. In a large bowl mix the peppers and any juices with the chickpeas, parsley, chilli and garlic. Set aside.
step 2.
Heat a large frying pan until smoking. Working quickly and carefully, add a splash of oil to the pan, then the squid. Stir-fry for about 30 secs. Scatter the chorizo over the squid, continue to cook for 30 secs more, then tip into the bowl with the peppers. Season everything with salt and pepper, then dress with the remaining oil, lemon juice and lemon zest. Mix together, pile onto a platter and let everyone help themselves.

Why this works on a weeknight

Squid, chickpea & chorizo salad genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Stir-Fry collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Squid, chickpea & chorizo salad actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥢 Stir-Fry Seafood Australian ⚡ 30-Min Dinner