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Tender summer squid with chorizo & aïoli

Ingredients

  1. Step 1 215g pack cooking chorizo , skin removed
  2. Step 2 1 onion , finely chopped
  3. Step 3 few thyme sprigs , leaves only
  4. Step 4 1 tsp sweet smoked paprika , plus a little for the aïoli
  5. Step 5 50ml dry white wine
  6. Step 6 450g cherry vine tomato
  7. Step 7 500g prepared squid , tubes cut into rings, plus tentacles
  8. Step 8 450g large new potato , peeled and cut into bite-sized chunks
  9. Step 9 small pack flat-leaf parsley , leaves roughly chopped
  10. Step 10 1 garlic clove , crushed
  11. Step 11 4 tbsp good mayonnaise , ideally olive oil-based
  12. Step 12 squeeze of lemon juice , plus extra to serve
  13. Step 13 crusty bread , to serve
Tender summer squid with chorizo & aïoli
Calories: 545 Carbohydrate: 29 g Protein: 33 g Fat: 33 g
Cook time: 120 minutes Prep time: 15 minutes Total time: 135 minutes Servings: 4

TAGS

Main course Spanish 1 of 5-a-day 4 serving 600 kcal or less Casserole Jane Hornby Over an hour Seafood Seafood stew shellfish Slow cooked Slow cooking summer Vitamin c

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.