Squid is a relatively inexpensive seafood and really delicious when cooked slowly like in this recipe, making it soft and tender. Combined with classic Spanish flavours like saffron, garlic and tomatoes, this dinner is packed with tasty ingredients. Make sure you have plenty of crusty bread to mop up the juices with!
Ingredients
- 600g squid (16-20 of them), cleaned and cut into 2.5cm pieces
- 1 large onion, peeled and cut into wedges
- 4 fat garlic cloves, unpeeled
- 6 large ripe tomatoes, skinned, quartered and deseeded
- 2 x 400g cans chickpeas, rinsed and drained
- 2 bay leaves, torn
- 1tsp smoked paprika
- 2tbsp good olive oil
- 200ml Fino or Amontillado sherry
- 200g chorizo ring, sliced thickly
- Good pinch of saffron threads (about 1tsp)
- 1tsp whole black peppercorns
- 1tbsp finely chopped mint
- 2tbsp finely chopped parsley
- Crusty bread and salad/greens, to serve
WEIGHT CONVERTER
Method
- Put the squid in a flameproof casserole dish with the onion wedges, garlic cloves, tomato, chickpeas, bay leaves, paprika, oil, sherry and 300ml water. Bring to the boil over a high heat, then cover and reduce the heat as low as it will go and simmer for 45 minutes.
- Take out the garlic cloves and set aside. Add more water if the sauce is getting too thick. Stir in the chorizo and simmer, uncovered, for 15 minutes.
- Meanwhile, toast the saffron threads in a small, dry frying pan over a medium heat, until they darken. Put them in a mortar with the peppercorns and grind to a powder with the pestle. Squeeze the cooked garlic cloves into the mortar and add 1tbsp of the cooking juice. Pound to a paste and stir this into the casserole. Simmer for 5 minutes. Stir in the herbs and then serve hot with the crusty bread, accompanied by salad or greens.
Top Tip for making Spanish-style squid
Buy 1kg packs of frozen squid and keep the rest in the freezer for quick stir-fry meals. They take hardly any time to thaw.
Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.
-
Vegetable stew
Our vegetable stew takes 40 minutes to make and is under 200 calories per portion
By Rosie Conroy Last updated
-
Turkey stew
Turkey stew is the perfect way to use up leftover roast turkey from Christmas dinner. This recipe is rich and fragrant with tomatoes and herbs - delicious!
By GoodtoKnow Published
-
Irish stew
Irish stew is a deliciously warming lamb dish that the whole family will love. Our recipe is a quick and simple one-pot version to make it extra easy!
By GoodtoKnow Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinners
The brother's enjoyed "traditional, English food"
By Charlie Elizabeth Culverhouse Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
"Imagine being asked to speak Spanish if you don't speak it" - here are five phrases to avoid if your kid is mid-meltdown, according to a psychotherapist
Dealing with a meltdown should be a little easier with this advice
By Charlie Elizabeth Culverhouse Published