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'Surf & turf' Spanish-style chorizo & chickpea stew with squid

‘Surf & turf’ Spanish-style chorizo & chickpea stew with squid

'Surf & turf' Spanish-style chorizo & chickpea stew with squid

Name: 'Surf & turf' Spanish-style chorizo & chickpea stew with squid
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Cuisine: Spanish
Ingredients: 180g cooking chorizo sausages roughly chopped or squeezed from their skins; 2 garlic cloves thinly sliced; 1 tsp sweet smoked paprika; 1 tsp chilli flakes; 2 x 400g cans chopped tomatoes; 570g jar chickpeas; 150g jarred roasted red peppers roughly chopped; 100g black olives pitted and roughly chopped; 2 tsp dried oregano; 200g raw squid tubes cleaned and sliced into rings (defrosted if frozen); large handful of parsley roughly chopped; crusty bread to serve

Alice Shields

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Serves 4

Easy

Prep: 15 mins

Cook: 1 hr - 3 hrs

A star rating of 5 out of 5.3 ratingsRate

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Cook the squid rings low and slow to keep them incredibly tender. If you aren’t a fan, swap them out for prawns, stirring them through for the final 20-30 mins

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Ingredients

Nutrition

Units:

MetricUS

180g cooking chorizo sausages

roughly chopped or squeezed from their skins
2 garlic cloves

thinly sliced
1 tsp sweet smoked paprika
1 tsp chilli flakes
2 x 400g cans chopped tomatoes
570g jar chickpeas
150g jarred roasted red peppers

roughly chopped
100g black olives

pitted and roughly chopped
2 tsp dried oregano
200g raw squid tubes

cleaned and sliced into rings (defrosted if frozen)
large handful of parsley

roughly chopped
crusty bread

to serve

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Nutrition: Per serving

kcal481
fat26g
saturates7g
carbs28g
sugars10g
fibre9g
protein29g
salt2.91g

Method

step 1

In the bowl of your slow cooker or a casserole dish, combine the chorizo, garlic, paprika, chilli flakes, chopped tomatoes, chickpeas (including the liquid from the jar), roasted red peppers, black olives, dried oregano, squid rings and plenty of seasoning.
step 2

If making in the slow cooker, cover and cook on high for 3 hrs, or until the squid feels very tender. If making in the oven, cover and cook at 200C/180C fan/gas 6 for 1 hr.
step 3

Uncover the stew and stir through most of the parsley. Divide the stew between four bowls and sprinkle over the remaining parsley. Serve with crusty bread for dunking.

Recipe from Good Food magazine, October 2026

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A star rating of 5 out of 5.3 ratings

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