Squid, chickpea + chorizo salad

Squid is the world’s most widely available seafood and is found in Hebridean waters from late summer onwards. This recipe is full of replenishing protein, carbs + calories for kayakers.

Recipe feeds 4 people.


– 3 red peppers
– 2 x 400g cans chickpea, rinsed and drained
– 400g cleaned squid, sliced into rings, tentacles kept whole
– 150g chorizo, cut to chickpea-size chunks
– 80ml olive oil
– 2 garlic cloves, finely chopped
1 fresh red chili, deseeded and chopped
– Juice and zest 1 large lemon
Large bunch parsley, roughly chopped
Large handful of baby romaine lettuce leaves 
10 ramsons garlic leaves, roughly chopped


  1. Grill peppers until charred
  2. Place peppers in a covered bowl until cooled, peel, deseed and dice
  3. Mix peppers and juices in a bowl with chickpeas, parsley, chili and garlic. Set aside.
  4. Heat a frying pan until smoking. Working quickly and carefully, add a splash of oil to the pan, then stir-fry squid in small batches for about 30 seconds
  5. Scatter chorizo over the squid, continue to cook for 30 seconds more
  6. Add ramsons garlic and cook for 30 seconds more
  7. Add all to bowl of peppers
  8. Add lettuce and season everything with salt and pepper
  9. Dress with remaining oil, lemon juice and lemon zest and mix
  10. Garnish with chopped parsley

Serve ocean fresh* on a cliff top overlooking the very waters from which the squid was freshly sourced.

Other squid and chorizo recipes:
Tender summer squid with chorizo + aioli
– Squid + chorizo with rice, beetroot + apple

Octane offers gastro wilderness expeditions and, employing Octane’s Eight* methods of sourcing wild food for the pot, we eat the world’s best food, ocean fresh**.

*Octane’s Eight is our philosophy. We believe our travelling guests, being closest to the world’s wildest fresh foods, might quite like to eat the world’s wildest fresh foods.
1. we line fish, 2. we lobster pot, 3. we spear fish, 4. we sea forage, 5. we land forage, 6. we stalk, 7. we seed the sea, 8. we seed the land. Why is it campers and ramblers feel obliged to consume biltong, baked beans and instant coffee?

**The term fresh fish is of course relative. On the high-street, at supermarkets and in city restaurants fresh fish really means days old so, when patiently waiting for your number to be called at the fish-counter, be ready to ask where your fish is from and how many days ago it was likely caught. Supermarkets invent terms to suit their needs and, as a discerning consumer, it really is your right to challenge nonsense. At Octane we have therefore made a new, differentiated and entirely transparent definition – Ocean fresh. Simply put, it means caught, prepared, cooked and eaten same-day.

See ocean fresh in practice with the post ‘Drive–by calamari’ – ocean fresh calamari caught, cooked and served in under an hour


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