Instruction

• step 1 Cook the peppers whole under a grill, on a barbecue or griddle, until completely charred
• Place the peppers in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice
• In a large bowl mix the peppers and any juices with the chickpeas, parsley, chilli and garlic
• Set aside
• step 2 Heat a large frying pan until smoking
• Working quickly and carefully, add a splash of oil to the pan, then the squid
• Stir-fry for about 30 secs
• Scatter the chorizo over the squid, continue to cook for 30 secs more, then tip into the bowl with the peppers
• Season everything with salt and pepper, then dress with the remaining oil, lemon juice and lemon zest
• Mix together, pile onto a platter and let everyone help themselves