Slow-cooked squid and chorizo stew
Method
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For the paste, in a medium frying pan over a medium heat, heat the olive oil and fry the onions, garlic, herbs, salt, pepper and smoked paprika for about seven minutes, or until lightly golden-brown.
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Add the tomato purée and cook for three minutes, stirring frequently. Add the chopped tomatoes and cook for five minutes, or until they have broken down.
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Add the remaining ingredients and bring to a simmer. Cover with a lid, but leaving a small gap for steam to escape and reduce the heat to minimum – just a few bubbles. Cook for one hour.
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Taste and adjust the seasoning with more salt and pepper if necessary.
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To finish the dish and serve, flash fry the squid rings for one minute in a hot frying pan until golden-brown and just cooked through.
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Arrange the stew on a large dish or four large plates. Sprinkle with parsley and spoon over the sauce. Top with flash-fried squid pieces and micro leaves.
Ingredients
- 1 tbsp extra virgin olive oil
- 2 onions (about 300g/10½oz), cut into 10 wedges
- 2 garlic cloves, sliced
- 2 bay leaf
- 1 sprig thyme
- 2 pinch salt
- 2 pinches ground black pepper
- 1 pinch cayenne pepper
- 2 tsp smoked paprika
- 45g/1½oz tomato purée
- 400g/14oz canned chopped plum tomatoes
- 200g/7oz white wine, boiled for 30 seconds
- 400g/14oz squid, skin and quill removed, scored and cut in to 5cm/2in pieces
- 200g/7oz cooking chorizo, cut in to 3cm/1¼in pieces
- 300g/10½oz new potatoes, halved
To finish the dish and serve
- 100g/3½oz squid, cleaned, cut into rings
- chopped flatleaf parsley
- micro leaves
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Slow-cooked squid and chorizo stew
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