Tender summer squid with chorizo & aïoli
Serves 4
Easy
Prep:
Cook:
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
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For the stew
- 215g pack cooking chorizoskin removed
- 1 onionfinely chopped
- few thyme sprigsleaves only
- 1 tsp sweet smoked paprikaplus a little for the aïoli
- 50ml dry white wine
- 450g cherry vine tomato
- 500g prepared squidtubes cut into rings, plus tentacles
- 450g large new potatopeeled and cut into bite-sized chunks
- small pack flat-leaf parsleyleaves roughly chopped
For the aïoli
- 1 garlic clovecrushed
- 4 tbsp good mayonnaiseideally olive oil-based
- squeeze of lemon juiceplus extra to serve
- crusty breadto serve
Nutrition: per serving
- kcal545
- fat33g
- saturates9g
- carbs29g
- sugars8g
- fibre4g
- protein33g
- salt1.4g
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.
