Barbecued smoky squid salad

Method

1. Slice the squid in half lengthways, then into large pieces. Put into a dish. Add 2 tbsp of the oil, the garlic and paprika and mix to coat the squid. Season with salt and set aside.
2. Heat the remaining oil in a sauté pan and fry the chorizo until crisp. Remove with a slotted spoon and set aside. Sweat the onion in the same pan over a low heat for 5 minutes.
3. Increase the heat, add the chilli, then return the chorizo to the pan. Stir through the drained beans and white wine and bubble for a few minutes until warmed through and reduced. Spoon the bean salad into a serving bowl. Add the parsley, lemon zest and juice. Season well.
4. Preheat a griddle or barbecue until hot. Chargrill the squid for 2 minutes on each side. Top the salad with the squid, drizzle with more oil and serve with lemon wedges for squeezing.