In a rich tomato sauce, this authentic Spanish dish is the ultimate comfort food. A red wine will hit the spot. Try the Italian Montepulciano; its bold, full-bodied taste is the perfect accompaniment to the smokiness of the paprika in the stew.
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.
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.
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.