Squid & Chorizo Stew
A little bit of surf and turf, this is a fabulous, hearty Spanish-style stew; the chickpeas make it quite filling, but not overly so. Serve with some cooked greens on the side, or over lovely creamy mash, cauliflower rice or couscous.
800g frozen squid rings Good-quality olive oil
1 onion, chopped
5 cloves garlic, crushed
10-15 chorizo slices, 2cm thick 400g can cherry tomatoes
400g can chickpeas, drained and rinsed 150ml red wine
1 litre chicken bone broth (or chicken
or vegetable stock)
Few sprigs of thyme, leaves only Chopped parsley to serve
Bring a kettle of water to the boil. Place the frozen squid in a large heatproof bowl, pour boiling water over to cover and leave for a few minutes.
Drain well and pat squid dry with a clean tea towel.
Pour a little olive oil into a large frying pan set over medium to high heat. Add squid and fry, stirring as needed, until it has browned a little.
Add the onion, garlic and chorizo. Cook a further 5-6 minutes, stirring as needed.
Stir in tomatoes, chickpeas and red wine. Carefully pour over the chicken broth, add the thyme leaves, a few pinches of sea salt and plenty of freshly ground black pepper.
Cover pan and simmer very gently for 2 hours. Do keep an eye on it, adding more water or stock if it starts drying out too much.
When the stew is ready, season to taste and serve while hot with plenty of chopped parsley on top. Serves 6