toodle.

Slow-cooked Squid and Chorizo Stew

A slow-cooked stew blending squid, chorizo, tomatoes, and smoked paprika for a rich, tender, and deeply flavorful Mediterranean dish.

SeafoodMediterraneanGluten FreeChorizoStewSlow-Cooked

Estimated Nutrition

Per Serving Total
Calories 546.3 kcals 2185.3 kcals
Carbohydrates 21.2 grams 84.6 grams
Fat 29.6 grams 118.5 grams
Protein 35.5 grams 142.1 grams
Cook Time
76 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
45
g
Tomato Purée
Liquids
200
g
White Wine
boiled for 30 seconds
Meat
200
g
Cooking Chorizo
cut into 3cm pieces
NutsSeeds
2
clove
Garlic
sliced
2
piece
Bay Leaf
1
sprig
Thyme
2
pinch
Salt
to taste
2
pinch
Black Pepper
ground
1
pinch
Cayenne Pepper
10
ml
Smoked Paprika
2 teaspoons
1
bunch
Flat leaf Parsley
chopped for garnish
OilsFats
15
ml
Extra Virgin Olive Oil
1 tablespoon
Seafood
400
g
Squid
skin and quill removed, scored and cut into 5cm pieces
100
g
Squid
cleaned, cut into rings for garnish
Vegetables
300
g
Onions
cut into 10 wedges
400
g
Canned Chopped Plum Tomatoes
300
g
New Potatoes
halved
1
handful
Micro Leaves
for garnish

Steps

  • Sauté onions, garlic, herbs, and spices in olive oil for seven minutes until golden.
  • Stir in tomato purée for three minutes, then add chopped tomatoes and cook for five minutes.
  • Add wine, squid, chorizo, and potatoes, then simmer covered on minimum heat for one hour.
  • Taste the stew and adjust salt and pepper seasoning as required.
  • Flash fry squid rings in a hot pan for one minute until golden-brown.
  • Plate the stew, drizzle with sauce, and garnish with parsley, fried squid, and micro leaves.