Tender summer squid with chorizo & aïoli

Tender summer squid with chorizo & aïoli

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(6 ratings)

Prep: 15 mins Cook: 1 hr, 45 mins


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: per serving

  • kcal545
  • fat33g
  • saturates9g
  • carbs29g
  • sugars8g
  • fibre4g
  • protein33g
  • salt1.4g
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    For the stew

    • 215g pack cooking chorizo, skin removed



      A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

    • 1 onion, finely chopped



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • few thyme sprigs, leaves only
    • 1 tsp sweet smoked paprika, plus a little for the aïoli



      A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

    • 50ml dry white wine
    • 450g cherry vine tomato
    • 500g prepared squid, tubes cut into rings, plus tentacles



      From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…

    • 450g large new potato, peeled and cut into bite-sized chunks
      New potatoes

      New potatoes

      n-ew po-tate-oes

      New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

    • 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


    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    15th Dec, 2019
    We cook squid a lot; in this excellent recipe which we have cooked maybe 10 times, or Paella. I mainly use fresh but I've also used frozen tubes. I deviate from the recipe in that I cook the squid for probably no more than 10 mins. Once it's turned white it's done so I cannot see the point of 1 1/2 hours of cooking. I precook the potatoes and drop them in just to heat through then serve. I really cannot say that we are denied the intensity of flavour through not cooking for the full time, and no way is the squid not tender. In this approach it's really quite a quick dish to make but be sure to prepare your aïoli well ahead of time as suggested.
    14th May, 2018
    Made this many times now - it is AMAZING. I'm not a fan of potatoes so I add red peppers and extra onions instead, and serve with crusty bread. I could literally eat the aioli every day, it's so delicious, and the small pre-prepared squid at our supermarket fishmongers mean it takes no time to get dinner ready!
    30th Jan, 2016
    This was delicious. I added a bit of water and twice the wine as was a bit dry but flavour was fantastic and squid was extremely tender. Another winner from good food!
    10th Aug, 2014
    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.
    1st Aug, 2014
    This is lovely. Doubled the amount of wine though to make sure there was enough sauce. Will make it again!
    jah_mon's picture
    28th Jul, 2014
    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.
    16th Jul, 2014
    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
    13th Jul, 2014
    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.
    12th Jul, 2014
    When I made this I felt that the end result was a little too "fishy" in taste - not to my liking!
    hazine124's picture
    8th Jul, 2014
    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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