Pat the squid tubes dry with paper towels. Slice them open to lie flat and lightly score the inside in a diamond pattern without cutting all the way through.

Heat a large skillet over medium-high heat. Add the sliced chorizo and cook for 3-4 minutes until crispy and the oil has released.

Remove the chorizo with a slotted spoon and set aside. Add the drained chickpeas to the hot chorizo oil in the pan. Sauté for 2-3 minutes until warmed through and slightly crisp. Remove and toss with the chorizo.

In the same hot pan (or on a preheated grill), sear the squid for 1-2 minutes per side until opaque and slightly charred. Do not overcook or it will become rubbery. Slice into bite-sized rings or strips.

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, smoked paprika, salt, and pepper.

In a large serving bowl, combine the warm chickpeas, crispy chorizo, grilled squid, red onion, and parsley.

Pour the dressing over the mixture and toss well to combine.

Serve immediately over a bed of fresh baby arugula.