Peri-Peri Prawn, Calamari and Chickpea Salad


Preparation info

  • Difficulty


  • Serves


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Rob travels to Mozambique a lot for work, and he’s eaten peri-peri sauce that can stand up and be counted with the best of them. That means I had to work extra hard to get the recipe just right, and where we ended up, I like to think, is somewhere pretty delicious.

Preparation time 15 minutes
Cooking time 10 minutes


What you’ll Need

Peri-peri sauce

  • 2 lemons and 2 limes
  • ¼ cup olive oil
  • ¼ cup chopped garlic
  • 5 bird’s-eye chillies, deseeded and chopped
  • 1 red pepper, deseeded and chopped
  • 1 Tbsp paprika
  • 1 tsp salt
  • ¼ cup lemon juice
  • 2 Tbsp white wine vinegar

Calamari and chickpea salad

  • 1 tsp each of olive oil and butter
  • 400 g fresh prawns, deveined
  • 400 g fresh calamari, cleaned
  • 100 g chorizo sausage, chopped
  • salt and freshly ground black pepper
  • 1 × 400 g can chickpeas, drained
  • 1 cup baby tomatoes, halved
  • ½ small red onion, finely sliced
  • 1 ripe avocado, roughly cubed (optional)
  • small handful each of chopped fresh parsley, basil and mint
  • 1 Tbsp each of lemon juice, red wine vinegar and olive oil, for dressing


What to do

  1. To make the peri-peri sauce, halve the lemons and limes and place cut-side down in a preheated griddle pan over medium-high heat. Cook for 4–5 minutes, or until blistered and starting to blacken and caramelise.
  2. Meanwhile, add the remaining peri-peri ingredients to a food processor, then squeeze in the lemon and lime juice. Blitz well and check for seasoning.
  3. For the salad, add the olive oil and butter to a large pan over high heat. When the butter starts to foam, add the prawns, calamari and chorizo and cook for 4–5 minutes until golden. Add half the peri-peri sauce and stir through. Remove from the heat.
  4. Mix all of the salad ingredients together on a large serving platter, dress with the lemon juice, red wine vinegar and olive oil and serve immediately with lemon or lime wedges and extra peri-peri sauce on the side.