Seafood & Chorizo Salad

A month or so ago, the Telegraph published some of Rick Stein's recipes to go along with the new book & series. The squid and chorizo salad has become a firm favourite. With some variations... We've not been able to buy fresh squid, so we buy a bag of Sainsbury's frozen seafood mix (which is prawns, squid and mussels) and I could rarely be bothered with soaking chickpeas, so we use a can. And we've varied the method a bit. Basically we make a salad of the drained chickpeas, a bag of rocket and tomatoes, dressed with olive oil and lemon juice, cook the sliced chorizo (often a tub of diced chorizo, tonight some really nice Brindisa stuff) with garlic and chilli and add the seafood and some chopped parsley or coriander and chuck on top of the salad. It really just means that the chilli and garlic are cooked a bit in the seafood and chorizo instead of just raw through the salad. It's lovely - the flavours are so fresh and vibrant.