100g/4oz dried chickpeas, soaked overnight
300g/10oz prepared medium-size squid or cuttlefish
8 cherry tomatoes, quartered
11⁄2 tbsp lemon juice
6 tbsp extra virgin olive oil
1 medium-hot red chilli, deseeded and thinly sliced
2 garlic cloves, finely chopped small handful flat-leaf parsley leaves, chopped
50g/2oz chorizo picante (hot chorizo sausage), cut across into thin slices
15-20g/1⁄2-3⁄4oz rocket leaves
Drain the soaked chickpeas, put them into a pan and cover with fresh cold water. Bring to the boil and simmer until the skins begin to crack and they are tender – about 40 mins – adding 1 tsp salt to the pan 5 mins before the end of the cooking time. Drain and leave to cool.
Cut the body pouch of each squid open along one side and score the inner side with the tip of a small, sharp knife into a fine diamond pattern. Then cut each pouch lengthways in half, then across into 7.5cm pieces. Stir the tomatoes into the chickpeas with the lemon juice, 4 tbsp of the olive oil, the chilli, garlic, flat-leaf parsley and some salt and pepper to taste.
Heat 1 tbsp of the remaining olive oil in a large frying pan over a high heat.
Add half the squid pieces, scored side facing upwards first (this will make them curl attractively), and half the tentacles and sear for 30 secs, then turn them over and sear for another 30 secs until golden brown and caramelised. Season with salt and pepper and remove from the pan.
Repeat with the remaining tbsp of olive oil and the rest of the squid. Return all the squid to the pan with the chorizo and toss together over a high heat for 1 min more. Briefly toss the rocket leaves through the chickpea salad and spoon onto 1 large or 4 individual plates. Top with the sautéed squid and chorizo, and serve.