Spanish Style Squid with Chorizo
Tender squid slow-cooked in a rich tomato base with smoked paprika, beans, and topped with crispy chorizo and fresh parsley.
Ingredients
- 250 grams squid tubes, cleaned and cut into rings
- 50 grams chorizo, thinly sliced
- 1 peeled & chopped onion
- 2 cloves garlic, peeled & chopped
- ½ t smoked paprika
- 390 gram can chopped tomatoes
- 215 gram tin butter beans, drained
- 1 T flat leaf parsley, chopped
- 2 T olive oil
Method
- Heat olive oil in a deep fry pan over medium heat. Add onion and fry until softened, then add garlic and fry for 2-3 minutes.
- Stir in smoked paprika and squid, cook for about 1 minute.
- Add chopped tomatoes and 100ml water, bring to a boil. Reduce heat and simmer for 40 minutes until squid is tender, stirring occasionally and adding water if needed.
- Meanwhile, in a small fry pan, quickly fry the chorizo until browned and drain on kitchen paper.
- Add the butter beans to the squid and stir through.
- Serve the squid topped with chorizo and fresh parsley.
Prep Time: 10 minutes | Cooking Time: 50 minutes | Serves: 2
0 comments