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    • Squid and Chorizo Stew

    Squid and Chorizo Stew

    Mark Sharron
    Medium difficulty
    35 minutes
    02-Apr

    Squid and Chorizo Stew is a hearty and flavorful dish that combines the smoky, spicy flavours of chorizo with the tenderness of squid. This easy-to-prepare stew is an excellent option for weeknights, as it can be made in one pot and ready in under 30 minutes. The combination of flavours creates a unique and delicious stew that will surely please the whole family.

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    Ingredients

    • 2 tablespoons olive oil
    • 1 large onion, finely chopped
    • 2 cloves garlic, minced
    • 1 red bell pepper, finely chopped
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon ground coriander
    • 1/2 pound chorizo, diced
    • 1/2 pound squid, cleaned and cut into 1/2-inch pieces
    • 1/2 cup dry white wine
    • 1 (14-ounce) can diced tomatoes
    • 1/2 cup chicken broth
    • 1/4 cup chopped fresh parsley
    • Salt and freshly ground black pepper, to taste

    Method

    • Squid and Chorizo Stew: Step-by-Step Method
    • Wash, dry, and finely chop the onion and red bell pepper; set aside in separate bowls
    • Mince the garlic cloves; reserve separately
    • Dice the chorizo into small, even pieces; place in a bowl
    • Clean the squid thoroughly, then cut it into uniform 1/2-inch pieces; pat dry with paper towels
    • Chop the fresh parsley and set aside for garnish
    • Open the can of diced tomatoes and measure out the chicken broth and dry white wine
    • Heat a heavy-bottomed saucepan over medium heat; add 2 tablespoons olive oil and allow to shimmer
    • Add the diced chorizo to the pan; sauté 3-4 minutes until browned and releasing oil; remove with slotted spoon and reserve, leaving fat in the pan
    • Add chopped onion to the pan; sweat 3-5 minutes until softened but not browned
    • Add minced garlic and cook 30 seconds until fragrant
    • Stir in chopped red pepper; cook 2-3 minutes, stirring gently
    • Sprinkle in smoked paprika, cayenne, ground cumin, and ground coriander; stir well to bloom spices for 1 minute
    • Pour in dry white wine; deglaze the pan, scraping up any browned bits, and simmer 2 minutes to reduce slightly
    • Add diced tomatoes (with juice) and chicken broth; bring mixture to a gentle simmer
    • Return chorizo to pan; stir to combine evenly
    • Add squid pieces to the stew base; stir gently to distribute
    • Simmer uncovered on low heat for 20-25 minutes, stirring occasionally, until squid is tender and flavors meld (avoid overcooking to prevent squid toughening)
    • Taste and season with salt and freshly ground black pepper as needed
    • Remove from heat; let stew rest 5 minutes to settle flavors
    • Ladle stew into warm shallow bowls; finish with a sprinkle of chopped parsley
    • Serve with crusty bread or over simple steamed rice for a complete meal
    • For restaurant plating: Use a large rimmed bowl, alternating chorizo and squid for visual appeal, drizzle with olive oil, and garnish with parsley sprigs