Barbecued calamari with chickpeas, chorizo and lemon pickled onion

Name: Barbecued calamari with chickpeas, chorizo and lemon pickled onion recipe
Yield: 4
Ingredients: 3 large garlic cloves, crushed; 1 1/2 tsp smoked paprika; 1 tsp dried oregano; 80ml olive oil; 500g cleaned calamari (including tentacles); 1 red onion, thinly sliced into rings (we used a mandoline); Zest and juice of 2 lemons; 1 red capsicum, halved, deseeded; 2 chorizo, halved lengthways; 400g can chickpeas, rinsed and drained; 1/2 bunch mint, leaves picked and roughly torn

Rate now

P77 Barbecued calamari with chickpeas, chorizo and lemon pickled onion

Jump to recipe

by Warren Mendes

delicious. team

Mar 03, 2023

Warren Mendes ramps up a classic flavour combo – lemon and calamari – in this easy barbecue dish.

3 large garlic cloves, crushed
1 1/2 tsp smoked paprika
1 tsp dried oregano
1/3 cup (80ml) extra virgin olive oil
500g cleaned calamari (including tentacles)
1 red onion, thinly sliced into rings (we used a mandoline)
Zest and juice of 2 lemons
1 red capsicum, halved, deseeded
2 chorizo, halved lengthways
400g can chickpeas, rinsed and drained
1/2 bunch mint, leaves picked and roughly torn

Method

1.

Preheat a barbecue or chargrill pan with a lid to high heat.
2.

Combine garlic, paprika, oregano and 2 tbs oil in a large bowl. Season well with salt flakes. Add calamari and toss until well coated.
3.

Meanwhile, combine the onion in a bowl with the lemon zest and juice and a few good pinches of salt flakes. Set aside to pickle, tossing occasionally.
4.

Barbecue the calamari, capsicum and chorizo with the lid closed, turning halfway, for 5 minutes until charred and cooked through. Cover calamari with foil and set aside to rest.
5.

Transfer capsicum and chorizo to a board. Thickly slice the chorizo on the diagonal. Chop capsicum into large chunks.
6.

Place chorizo, capsicum, chickpeas, juice from pickled onion, remaining 2 tbs oil and mint in a large bowl. Season with salt flakes and freshly ground black pepper. Toss to combine.
7.

Thickly slice calamari. Top chickpea salad with pickled onion and calamari to serve.