Grilled Squid with Chickpea, Piquillo Pepper and Preserved Lemon Salad

Name: Grilled Squid with Chickpea, Piquillo Pepper and Preserved Lemon Salad
Prep time: 2 h 20 min
Cook time: 2 min
Total time: 2 h 22 min
Cuisine: Spanish
Ingredients: 2 medium squid, cleaned and sliced into large pieces; olive oil, to drizzle; 1 red chilli, finely chopped; sea salt and freshly ground black pepper; 12 piquillo peppers from a jar, sliced; 200 g/7 oz/1½ cups cooked canned chickpeas (garbanzo beans); 200 g/7 oz/1½ cups cooked canned chickpeas (garbanzo beans); 2 tbsp chopped mint leaves; 2 tbsp capers, rinsed; 1 tsp preserved lemon, finely chopped; 2 garlic cloves, crushed; 4 tbsp extra virgin olive oil; juice of 1 lemon; 1 large pinch paprika (preferably Mallorcan Tap de Cortí); 1 large pinch paprika (preferably Mallorcan Tap de Cortí); sea salt, to taste

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr 30

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

2 medium squid, cleaned and sliced into large pieces
olive oil, to drizzle
1 red chilli, finely chopped
8

Europe
Spain
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Chickpeas (garbanzo beans), piquillo peppers and preserved lemons are a great combination and work so well with the fresh squid, mint and chillies. Delicious and a real crowd-pleaser! I use a local paprika called Tap de Cortí, but you can substitute any type of sweet or slightly smoked paprika, if desired.

To make the salad, combine all the ingredients in a large bowl and refrigerate fo