Heat a large skillet or wok over medium-high heat and add the diced chorizo, cooking for 3 to 4 minutes until it releases its red, flavorful oils and becomes slightly crispy.

Remove the chorizo with a slotted spoon and set it aside, leaving the rendered oil in the pan to cook the rest of the ingredients.

Turn the heat down to medium, add the minced garlic and smoked paprika to the skillet, and sauté for about 30 seconds until fragrant but not browned.

Add the drained chickpeas to the pan and toss them in the spiced oil for 3 to 4 minutes until they are warmed through and have absorbed the smoky flavors.

Increase the heat to high, add the squid rings and tentacles, and cook for just 2 to 3 minutes until the squid turns opaque and curls slightly.

Stir the cooked chorizo back into the pan along with the lemon juice, season with salt and pepper to taste, then remove the skillet from the heat.

Divide the baby arugula among four serving plates, spoon the warm squid, chickpea, and chorizo mixture over the greens, and garnish generously with fresh chopped parsley.