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Cook the red peppers whole under a grill, on a barbecue, or on a griddle until they are completely charred on all sides. Once blackened, transfer the peppers to a bowl and cover with a plate; let them steam until cool enough to handle.
Peel off the charred skin, then deseed and finely slice the softened peppers. In a large bowl, combine the sliced peppers (and any accumulated juices) with the chickpeas, parsley, chili, and garlic. Set this mixture aside while you cook the squid and chorizo.
Heat a large frying pan over high heat until it's smoking. Working quickly and carefully, add a splash of olive oil to the pan, then toss in the squid. Stir-fry for about 30 seconds, just until it curls and turns opaque.
Scatter the chorizo over the squid and continue to cook for another 30 seconds. Immediately tip the hot squid and chorizo into the bowl with the pepper and chickpea mixture. Season everything generously with salt and pepper, then dress with the remaining olive oil, fresh lemon juice, and lemon zest. Toss gently to combine, pile onto a platter, and serve immediately.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
