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Pan-fried squid with spinach, red peppers and chickpeas

Name: Pan-fried squid with spinach, red peppers and chickpeas
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 2 x 400g tins chickpeas; 200ml chicken stock; 5 tbsp olive oil; 2 garlic cloves; 150g baby spinach; 300g roasted red peppers from a jar; 4 small prepared squid; Flour for dusting; Juice ½ lemon; 3 tbsp extra-virgin olive oil

Published: 28 Feb 14
Updated: 18 Mar 24

Chickpeas, spinach and red peppers are topped with squid to make a really quick meal or mezze dish ready in just 10 minutes.

You might also love our crispy squid with aioli.

Easy
March 2014

Test kitchen approved

Serves 4
Hands-on time 10 min

Chickpeas, spinach and red peppers are topped with squid to make a really quick meal or mezze dish ready in just 10 minutes.

You might also love our crispy squid with aioli.

Nutrition: per serving

Calories: 526kcals
Fat: 28.8g (4.2g saturated)
Protein: 34.5g
Carbohydrates: 30.1g (5.6g sugars)
Fibre: 9.8g
Salt: 1.4g

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Ingredients

2 x 400g tins chickpeas
200ml chicken stock
5 tbsp olive oil
2 garlic cloves
150g baby spinach
300g roasted red peppers from a jar
4 small prepared squid
Flour for dusting
Juice ½ lemon
3 tbsp extra-virgin olive oil

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Method

Drain and rinse the chickpeas, then put in a large pan with the stock. Simmer for 2-3 minutes, then drain and tip into a serving bowl.
Meanwhile, heat 1 tbsp of the olive oil in a frying pan. Thinly slice the garlic, then fry for 30 seconds over a medium heat. Add the spinach to the pan to wilt, stirring occasionally. Transfer to the bowl with the chickpeas. Slice the peppers and add to the bowl. Wipe the pan clean.
Slice the squid into rings and lightly dust in seasoned flour. Heat the remaining 4 tbsp olive oil in the frying pan over a high heat. Fry the squid for 2-3 minutes, turning once, until golden. Meanwhile, whisk the lemon juice in a small bowl with the extra-virgin olive oil, season, then add to the chickpeas and toss to combine. Serve topped with the squid rings.