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    Squid, Chorizo and Tomato Stew

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    Squid, Chorizo and Tomato Stew

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 450g cleaned squid, cut into rings
    • 5 tablespoons olive oil
    • 1 large onion, finely chopped
    • 1 clove garlic, finely chopped
    • A large pinch smoked paprika
    • 5 sprigs thyme
    • 1 strip of finely pared lemon rind
    • 400g tin chopped organic tomatoes
    • 220g chorizo, finely sliced on the diagonal
    • 3 tablespoons finely chopped parsley


    1. Preheat the grill to medium-high and line the grill pan with foil. Wash the squid and pat dry. Heat 3 tablespoons of olive oil in a wide pan over a high heat. Add a handful of squid rings and quickly stir-fry. As soon as the squid is opaque, remove and set aside. Repeat the process until all the squid has been fried. You may need to add more oil. Once finished, reduce the temperature to low and add the onion and garlic to the pan. Gently sauté until very soft, then mix in the paprika and continue to fry for 3 minutes. Add the thyme, lemon peel and chopped tomatoes and leave to gently bubble and reduce.
    2. Put the chorizo under the grill and cook for 2 minutes or until the fat begins to ooze out. Flip over and grill for another minute or two. Remove and mix into the simmering tomatoes with 140ml water. Continue to cook over a low heat until thick and rich. When it tastes good, it's ready. Remove the sprigs of thyme. Stir in the squid just before you are ready to serve, heat through, mix in the parsley and serve immediately with saffron rice.

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