Chickpeas with Chorizo and Squid

I often dream of living right on the beach. I feel so at home there with the sand between my toes, the salty breeze, and the constant sound of the waves crashing. Perhaps odd for a girl raised smack in the middle of the country with no ocean in sight, but I think there is something reminiscent of the wind rolling through the tall prairie grasses and the huge open sky that just calls to me. I always feel a sense of calm wash over me whenever I find myself near the coast. In my dreams of my beach-side home I imagine a chill day, starting with a run along the water, and where later even if I am working it is at a relaxed pace. There would be the promise of an evening listening to the water on the back porch with wine in hand or of a bonfire in the sand with many friends. I think I would make something like this for dinner. So quick to put together (15 minutes tops) and delicious with uber-fresh seafood and a kick of heat from the chorizo. Because who wants to spend all night cooking when you could be enjoying your beach??

Chickpeas with Chorizo and Squid

4 servings

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

1 lemon

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.