'Surf & turf' Spanish-style chorizo & chickpea stew with squid
Serves 4
Easy
Prep:
Cook: -
Cook the squid rings low and slow to keep them incredibly tender. If you aren’t a fan, swap them out for prawns, stirring them through for the final 20-30 mins
Skip to ingredients
Units:
- 180g cooking chorizo sausagesroughly chopped or squeezed from their skins
- 2 garlic clovesthinly sliced
- 1 tsp sweet smoked paprika
- 1 tsp chilli flakes
- 2 x 400g cans chopped tomatoes
- 570g jar chickpeas
- 150g jarred roasted red peppersroughly chopped
- 100g black olivespitted and roughly chopped
- 2 tsp dried oregano
- 200g raw squid tubescleaned and sliced into rings (defrosted if frozen)
- large handful of parsleyroughly chopped
- crusty breadto serve
Nutrition: Per serving
- kcal481
- fat26g
- saturates7g
- carbs28g
- sugars10g
- fibre9g
- protein29g
- salt2.91g
Method
step 1
In the bowl of your slow cooker or a casserole dish, combine the chorizo, garlic, paprika, chilli flakes, chopped tomatoes, chickpeas (including the liquid from the jar), roasted red peppers, black olives, dried oregano, squid rings and plenty of seasoning.
step 2
If making in the slow cooker, cover and cook on high for 3 hrs, or until the squid feels very tender. If making in the oven, cover and cook at 200C/180C fan/gas 6 for 1 hr.
step 3
Uncover the stew and stir through most of the parsley. Divide the stew between four bowls and sprinkle over the remaining parsley. Serve with crusty bread for dunking.
