Tender summer squid with chorizo & aïoli

Tender summer squid with chorizo & aïoli

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 45 mins

Skill level

Easy

Servings

Serves 4

Squid can be slow cooked as well as flash-fried. Simmer in a Spanish-style paprika pot with new potatoes and tomatoes. Serve with garlic mayonnaise

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
545
protein
33g
carbs
29g
fat
33g
saturates
9g
fibre
4g
sugar
8g
salt
1.4g

Ingredients

For the stew

  • 215g pack cooking chorizo, skin removed
  • 1 onion, finely chopped
  • few thyme sprigs, leaves only
  • 1 tsp sweet smoked paprika, plus a little for the aïoli
  • 50ml dry white wine
  • 450g cherry vine tomatoes
  • 500g prepared squid, tubes cut into rings, plus tentacles
  • 450g large new potatoes, peeled and cut into bite-sized chunks
  • small pack flat-leaf parsley, leaves roughly chopped

For the aïoli

  • 1 garlic clove, crushed
  • 4 tbsp good mayonnaise, ideally olive oil-based
  • squeeze of lemon juice, plus extra to serve
  • crusty bread, to serve

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Method

  1. Heat a large wide pan. Add the chorizo and fry for 5 mins, using your spatula to break up, until golden and oozing with oil.
  2. If there’s more than 2 tbsp of oil in the pan, spoon out the excess. Add the onion and thyme and soften for 5 mins.
  3. Stir in the paprika, cook for 1 min, then splash in the wine and scrape any bits from the bottom of the pan. Add the tomatoes, cover with a lid and simmer for 10 mins until the tomatoes have collapsed. Don’t season with salt, as the sausages are salty enough for now.
  4. Add the squid, make sure it’s nestled well into the juices, then cover again and simmer for 1 hr. Add the potatoes, then cook for another 30 mins, adding a splash of water if it looks dry. Mix the garlic, mayo and lemon juice, then set aside. Sprinkle with a little paprika, if you like.
  5. Test the squid; it should be so tender a spoon cuts through it, then check the potatoes are cooked. Stir in the parsley and serve with a dollop of the aïoli, a squeeze of lemon and some crusty bread.

Recipe from Good Food magazine, July 2014

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Comments

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jezzo's picture
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Fairly easy to cook (especially if you get prepared squid), however I think it does need extra sauce. I added an extra 200g of cherry tomatoes and there was still not enough liquid to cover all the squid, never mind the potatoes later!

Overall, it was nice, however I felt that the squid got a little lost in the meaty chorizo flavour (for me). The squid was very tender though.

MrsLB's picture

This is lovely. Doubled the amount of wine though to make sure there was enough sauce. Will make it again!

jah_mon's picture
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Really tasty, I've never tried slow cooked squid - would definitely buy it pre-cleaned and cut next time as it was a bit of a pain to prepare, but definitely worth the wait! Didn't find the flavour of the squid came through especially strongly, but it was tender and the sauce was delicious. I added a handful of king prawns also.

misslinakaro's picture
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A wonderful dish. I have never slow cooked squid before but it worked really well! It is very easy to get squid at this time of the year (Morrisons, Waitrose) so well worth a try. Lovely bold flavours, my only comment would be the taste of squid got a bit lost in those flavours.

Nico_cook's picture

I could not find any squid so I made that dish with tiger prawns! Delish, my boyfriend asked me if he could get the leftovers for next lunch! So I will make it again and will get squids for next time.

numberonegoat's picture

When I made this I felt that the end result was a little too "fishy" in taste - not to my liking!

hazine124's picture

Delicious. Mr H & H jnr approached dinner with trepidation when I served this up, but both agreed that the squid was really tender and they were won over.

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