Squid a la plancha with chickpea and tomato salad

Ingredients

For 1 serving

• Squid200 g
• Cooked chickpeas150 g
• Cherry tomatoes150 g
• Red onion30 g
• Parsley8 g
• Garlic1 clove
• Lemon juice15 ml
• Paprika1 pinch
• Extra virgin olive oil12 g
• Saltto taste

Contains: shellfish,

In season: June – September

Method

1. Drain and rinse the chickpeas, halve the cherry tomatoes, thinly slice the red onion and chop the parsley. Dress the chickpeas, tomatoes, onion and half the parsley with the lemon juice, half the extra virgin olive oil and salt.
2. Clean the squid if needed: pull off the head, remove the innards, quill and skin and cut the bodies into rings about 1 cm wide, leaving the tentacles whole. Pat them very dry with kitchen paper, so they sear rather than stew on the griddle.
3. Chop the garlic. Heat a griddle or cast-iron pan over high heat until smoking hot, add the remaining oil and the squid in a single layer.
4. Sear for 2 minutes, stirring, until opaque and lightly golden; add the garlic, paprika and a pinch of salt in the last few seconds: any longer and the squid turns rubbery.
5. Serve the squid on the chickpea salad with the remaining parsley.