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    • Squid and Chorizo Stew

    Mark Sharron
    Medium difficulty
    35 minutes
    2-4
    Amount Per Serving: Calories 270; Fat 16g; Carbs 18g; Protein 12g
    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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.