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Tender summer squid with chorizo & aïoli

Tender summer squid with chorizo & aïoli

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
NutrientUnit
kcal545
fat33g
saturates9g
carbs29g
sugars8g
fibre4g
protein33g
salt1.4g
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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 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

Method

  • 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.

Goes well with

Recipe from Good Food magazine, July 2014

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A star rating of 4.9 out of 5.8 ratings
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