Squid, chickpea and chorizo stew

Squid, chickpea and chorizo stew recipe

4 ratings

In a rich tomato sauce, this authentic Spanish dish is the ultimate comfort food. See method

  • Serves 4
  • 20 mins to prepare and 1 hr 20 mins to cook
  • 405 calories / serving

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely sliced
  • 1 garlic clove, finely sliced
  • 200g chorizo, cut into 2.5cm slices
  • 150ml white wine
  • 400g tin plum tomatoes
  • 2 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 1 x 400g tin chickpeas
  • 400g (13oz) squid, cut into 2.5cm (1in) pieces

Each serving contains

  • Energy

    1700kj
    405kcal
    20%
  • Fat

    21g 30%
  • Saturates

    6g 31%
  • Sugars

    7g 8%
  • Salt

    1.5g 24%

of the reference intake
Carbohydrate 19.4g Protein 30.5g Fibre 4.6g

Method

  1. In a large, heavy-based saucepan, heat the olive oil. Add the onion and fry until soft and translucent. Then add the garlic and chorizo.
  2. Turn the heat up and fry until the chorizo begins to colour. Add the white wine and scrape the bottom of the pan while it bubbles. Simmer until the wine has reduced by half, then add the tomatoes, paprika and cayenne pepper.
  3. Cook on medium for 5 minutes before adding the drained chickpeas, squid and 75ml (3fl oz) water. Season well. Turn to a very low simmer and cook with the lid on for 1 hour. When done, taste for seasoning and serve with couscous or polenta.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

See more Spanish recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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