Marinated Squid with Chickpeas Andcchilli
Transform your table with the bold flavors of Marinated Squid with Chickpeas and Chilli—a Mediterranean-inspired dish that's as vibrant as it is satisfying. Tender rings of squid are marinated in a zesty blend of garlic, lemon juice, and paprika before being quickly charred to smoky perfection. Paired with warm, olive oil-kissed chickpeas and a hint of heat from red chilli slices, this recipe delivers a perfect balance of textures and flavors. Finished with a sprinkle of fresh parsley, it’s a simple yet elegant dish that’s perfect for a light dinner or as an impressive appetizer. Ready in just 30 minutes, this wholesome seafood recipe highlights fresh, healthy ingredients while bursting with Mediterranean charm.
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Recipe Information
Ingredients
- 500 grams Fresh squid (cleaned)
- 300 grams Cooked chickpeas (drained and rinsed if canned)
- 4 tablespoons Extra virgin olive oil
- 2 tablespoons Fresh lemon juice
- 2 pieces Garlic cloves (finely chopped)
- 1 piece Red chilli (thinly sliced)
- 1 teaspoon Paprika
- 3 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the squid. If the squid is not already cleaned, rinse it under cold water and remove the head, innards, and skin. Cut the bodies into rings about 1 cm thick and set aside.
In a medium bowl, prepare the marinade by combining 2 tablespoons of olive oil, fresh lemon juice, chopped garlic, paprika, salt, and black pepper. Mix well.
Add the squid rings to the marinade, ensuring they are fully coated. Cover the bowl and let the squid marinate in the refrigerator for 15 minutes.
While the squid marinates, heat the remaining 2 tablespoons of olive oil in a large frying pan over medium heat.
Add the sliced red chilli to the pan and sauté for 1-2 minutes until aromatic, being careful not to burn the chilli.
Add the cooked chickpeas to the pan and toss them in the chilli oil. Cook for 3-4 minutes, stirring occasionally, until warmed through. Remove the pan from the heat and set aside.
After the squid has marinated, heat a grill pan or frying pan over high heat. Once the pan is very hot, add the squid rings in batches, ensuring they are not crowded in the pan. Cook for 1-2 minutes on each side until charred and tender. Overcooking can make the squid rubbery, so work quickly.
Toss the cooked squid with the warm chickpeas in the frying pan. Add the chopped parsley and adjust the seasoning with extra salt and pepper if needed.
Transfer the squid and chickpea mixture to a serving platter. Serve immediately with an optional drizzle of olive oil and an extra squeeze of lemon for added brightness.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 1855 mg | 81% | |
| Total Carbohydrate | 105.5 g | 38% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 16.5 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2410 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
