2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup water
2 garlic cloves, thinly sliced
1 small tomato—peeled, seeded and coarsely chopped
One 15-ounce can chickpeas, drained
1 tablespoon red wine vinegar
2 tablespoons minced flat-leaf parsley
Pinch of crushed red pepper
1 large bunch of arugula, large stems discarded
In a bowl, toss the chorizo and squid; season with salt. In a large skillet, heat 1/2 tablespoon of the oil. Add half of the squid mixture. Cook over high heat, stirring, until the squid is firm, 1 minute. Transfer to a plate. Add 1/4 cup of the water to the skillet and scrape up any browned bits in the pan. Pour the juices into a bowl. Repeat with the remaining squid and chorizo, using another 1/2 tablespoon of olive oil and the remaining 1/4 cup of water.
Heat the remaining 1 tablespoon of oil in the skillet. Add the garlic; cook over moderately high heat until soft. Add the tomato, chickpeas, vinegar and reserved pan juices and cook over moderate heat for 2 minutes. Return the squid mixture to the skillet; toss with the parsley and red pepper. Season with salt. Mound the arugula on plates, drizzle with oil and top with the squid.