Mixed Seafood Salad with Chorizo and Chickpeas Recipe
This mixed seafood salad with chorizo and chickpeas recipe delivers a bold combination of prawns, squid, and smoky chorizo tossed with hearty chickpeas and grilled peppers in a fresh citrus dressing. Featured on Fish the Dish, this vibrant salad balances rich, savoury flavours with bright acidity for a dish that works beautifully warm or chilled.
The Inspiration
This dish draws inspiration from Mediterranean coastal cuisine, where seafood is often paired with legumes, olive oil, and fresh herbs to create simple yet deeply satisfying meals. The addition of chorizo brings a Spanish influence, adding smoky, spiced richness that enhances the natural sweetness of the seafood.
On Fish the Dish, host Spencer Watts frequently highlights how combining contrasting ingredients—like seafood and cured meats—can create complex, layered dishes. This recipe reflects that philosophy by pairing tender prawns and squid with bold chorizo and earthy chickpeas.
The result is a salad that is both hearty and refreshing, offering a perfect balance of protein, texture, and bright citrus flavour. It’s a versatile dish that can be served as a light main or shared appetizer.
Ingredients
- 8 ounces (227 g) raw chorizo, cut into chickpea-sized chunks
- Salt
- 2 garlic cloves, finely chopped
- 12-16 large prawns,
- 21 ounces (600 g) cleaned squid, sliced into rings
- 2 15-ounce (425 g) cans chickpeas, rinsed and drained
- 4 red/orange/yellow bell peppers, grilled
- 1 bunch parsley, roughly chopped
- 6 tablespoons (90 ml) olive oil
- 1 lemon, juice
- 1 lime, juice
Methods
- Add chorizo to a saute pan over medium heat. Season with salt. Add garlic and cook 3-4 minutes.
- Add prawns to pan and cook for 1 minute.
- Add squid to pan and cook for about 30 seconds.
- Transfer contents of pan to a bowl with drained chickpeas.
- Slice grilled peppers into long, thin pieces and add to bowl.
- Add parsley, olive oil, lemon juice, and lime juice. Toss all together with tongs. Serve immediately or chill to serve later.
Serving Suggestions
This mixed seafood salad with chorizo and chickpeas recipe is incredibly versatile, making it ideal for both casual meals and entertaining. It works beautifully as a light lunch, a shared appetizer, or even as part of a larger spread for gatherings.
Serve with crusty bread or toasted sourdough to soak up the citrusy dressing. It also pairs well with a simple green salad or grilled vegetables for a more complete meal.
For drinks, crisp white wines like Sauvignon Blanc or Albariño complement the seafood and citrus flavours, while a light rosé or chilled lager also works well. Non-alcoholic options such as sparkling water with citrus or iced herbal tea provide a refreshing balance.
This dish is excellent both warm and cold, making it a great make-ahead option for picnics, potlucks, or meal prep.
Final Thoughts
This mixed seafood salad with chorizo and chickpeas recipe is a vibrant and satisfying dish that showcases the harmony between seafood and bold, smoky flavours. The combination of tender prawns, delicate squid, and rich chorizo creates depth, while chickpeas and citrus dressing bring balance and freshness.
It’s a perfect example of how simple ingredients can come together to create a dish that feels both rustic and refined. Whether served warm or chilled, this salad delivers bold flavour and satisfying texture in every bite.