Squid & Chorizo Stew

NZ House & Garden - - EXTRA HELPING / DINNER -

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

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