Chickpeas with Chorizo and Squid
1 lb. cleaned squid
4 links chorizo
1 28 oz. can chickpeas, drained and rinsed
2 TB extra virgin olive oil
2 t. coarse sea salt
Rinse the squid in cold water and then pat dry with paper towels. Score one side of each of the squid bodies with a couple of slashes of your knife.
Heat a cast iron skillet over medium-high heat until hot. Add the squid in a single layer (doing multiple batches if necessary). The squid will cook very quickly, about 45 seconds-1 minute per side. Once cooked through (hopefully with a little char), remove the squid to a plate and sprinkle with salt and pepper.
Squeeze the chorizo out of the casing into the hot skillet (discard the casings). Saute until cooked through and then add the chickpeas. Stir quickly and cook until the chickpeas are heated through and then remove the skillet from the heat.
Plate the chorizo/chickpea mixture and then drizzle with the extra virgin olive oil and sprinkle with salt. Top off with the squid and squeeze the juice of the lemon over top just before serving.