Place the beans in a large bowl with the tomatoes, the chilli, garlic and parsley. Pour in the lemon juice with 5 tablespoons of the oil, season with salt and toss together.
Cut the body pouch of each squid open along one side and score the inner side with the tip of a small sharp knife into fine diamond pattern. Then cut each pouch lengthways in half and then across into 7cm pieces.
Heat the remaining oil in a large frying pan over a high heat and add in the squid pieces scored side facing upwards first so they will curl attractively). Also add in the tentacles.
Sear for approx 30 seconds, then turn them over and continue to sear for another 30 seconds until golden and caramelized. Season with salt, add in the chorizo and cook for a further minute, still on a high heat.
Toss the rocket leaves through the beans salad and place on a large serving plate. Top with the squid and chorizo and serve immediately.
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