Spicy Calamari, Chorizo and Chickpea Linguini

Spicy calamari, chorizo and chickpea linguini

I have just returned from an amazing trip to Switzerland where I not only cooked up a storm but also ate out at some amazing restaurants in Gstaad.

Last Monday evening, Ashton (my fiancée) was waiting for me at arrivals with a huge bunch of flowers and a Vida (which he mistakenly drank…). He had booked us a table for 2 at Cafe Paradiso on Kloof street where we had a romantic candlelit dinner and a long catchup!

We both ordered the Calamari, chorizo and chickpea linguini accompanied by two glasses of Chardonnay. It was DELICIOUS! So much so, I decided to make it the following night for dinner.

Below is the recipe. Definitely going to make this again, soon!!

Serves 2

4 tbsp (60ml) olive oil (sounds like a lot, it is, but it becomes part of the dressing)

60g chorizo, sliced thinly

1 red onion, peeled and finely sliced

2 cloves of garlic, crushed

1 chilli, deseeded and finely chopped (I used a few grinds of Nomu African Heat)

100-150g baby calamari tubes, tentacles and all

Good glug of dry white wine (1/4 cup)

Zest and juice of half a lemon

½ can chickpeas, rinsed and drained

Small handful of parsley, finely chopped

Salt and freshly ground pepper

150g linguini, cooked and drizzled with a little Extra Virgin olive oil


Heat olive oil in a frying pan, over a moderate heat and sauté chorizo, onion, garlic and chilli for a few minutes or until nicely golden brown.

Increase heat and add calamari. Fry for a few seconds then add white wine and cook for about a minute to allow the alcohol to evaporate.

Add lemon zest and juice, chickpeas and parsley and season well with salt and freshly ground pepper.

Toss in cooked pasta and serve immediately with a glass of chilled Chardonnay and extra lemon wedges.


4 thoughts on “Spicy Calamari, Chorizo and Chickpea Linguini

  1. Jaclyn says:

    Welcome to the blogosphere, Lu!

    This looks absolutely divine and perfect for this cold snap we’re having… that’s one meal sorted for the weekend. Thanks!

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