Braised Squid with Chickpeas and Chorizo
Photography by Manja Wachsmuth.
Squid braised in a flavourful spicy broth is lovely and tender, with chorizo for a warm chilli kick.
Ingredients
2 tablespoons olive oil
1 onion, sliced thinly
2 bay leaves
2 teaspoons smoked paprika
1 teaspoon each ground cumin and coriander
¼ teaspoon chilli flakes
3 cloves garlic, crushed
1 cured chorizo, sliced
500 grams squid tubes, sliced 2cm rounds
1 x 400 gram cooked chickpeas, drained and rinsed
¼ cup dry sherry or white wine
1 x 400 gram tin cherry tomatoes
1 cup chicken or vegetable stock
2 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper
Serves 4–6.
Preheat the oven to 160°C.
Heat the oil in a large ovenproof sauté pan over a medium heat. Add the onion and bay leaves with a pinch of salt, cover and cook until tender.
Add all the spices, garlic, chorizo, squid tubes and the chickpeas and cook for 2 minutes, stirring to combine well.
Increase the heat and pour over the sherry, letting it bubble up for a couple of minutes.
Add the cherry tomatoes and stock, season and bring to the boil.
Cover with a lid or foil and braise for 30 minutes. Remove the lid and cook for a further 15 minutes.
To serve: Scatter over the parsley and serve with lots of crusty bread to mop up the juices.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!