Tender summer squid with chorizo & aïoli
- Preparation and cooking time
- 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
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 tomato
- 500g prepared squid , tubes cut into rings, plus tentacles
- 450g large new potato , 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
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.