Pat the squid tubes dry with paper towels. Slice open the tubes to create flat steaks and score the inside in a diamond pattern without cutting all the way through. Slice into bite-sized pieces.

In a large skillet over medium heat, add 1 tablespoon of olive oil and the sliced chorizo. Cook for 4-5 minutes until the chorizo is crispy and has released its red oil.

Add the drained chickpeas and minced garlic to the skillet with the chorizo. Sauté for another 5 minutes until the chickpeas absorb the flavors and become slightly crispy. Remove from heat and transfer to a large mixing bowl.

Wipe the skillet clean or heat a grill pan over high heat. Season the squid pieces with smoked paprika, salt, and pepper.

Sear the squid for 1-2 minutes per side until opaque and slightly charmed. Do not overcook or it will become rubbery. Add the cooked squid to the bowl with the chorizo and chickpeas.

Add the red onion, chopped parsley, remaining olive oil, vinegar, lemon juice, and lemon zest to the warm mixture. Toss well to combine.

Arrange a bed of baby arugula on a serving platter. Spoon the warm squid, chorizo, and chickpea mixture over the greens and serve immediately.