Squid and Chorizo Stew
Squid and Chorizo Stew
Squid and chorizo are a fantastic match and this stew really shows off how they compliment each other. As the winter nights close in few things are better than a bowl of warming stew and this dish certainly hits the spot. It not only works great as a quick dinner for two, but also would be great alongside other dishes such as arancini or octopus and potato if you're feeding a crowd.
This recipe features one of Becky's all-time favourite ingredients, smoked garlic. The Isle of Wight, where Becky is from, is famed for its fantastic garlic. If you ever find yourself heading down to the island on the south coast, the garlic farm is a must visit for food lovers. The family business has been going and growing for over 50 years and is and island institution. If you can't get down to this seaside haven, WholeFoods stocks Isle of Wight garlic. Smoked garlic is by far our favourite haul from the farm shop. It adds a fantastic twist to most dishes and the smokey taste is just incredible. If you're cooking pasta dishes like our seafood pasta you can substitute the garlic for smoked to add a little something special.
Squid is relatively cheap, easy to cook and a crowd pleaser. Word to the wise, however, do ask your fishmonger to clean the squid first. It's a messy job and you'll thank yourself for it later. Serve this stew with big chunks of crusty bread or serve over pasta.
½ White onion diced
1 Squid sliced into tubes
400g Tinned tomatoes
Handful of olives
2 Sprigs rosemary
Glug of red wine
Chorizo 80g cut into chunks
1 clove of garlic (chopped)
1 clove of smoked garlic (chopped)
Heat a large wide pan. Add the chorizo and fry for 5 mins until they start to colour and release oils
Now add the onion, both cloves of garlic and the rosemary and soften on a low heat for 5 mins.
Add the tomatoes and a good glug of red wine. Cover with a lid and simmer for 10 mins.
Add the squid and olives to the tomatoes. Remove the lid and let the dish simmer and thicken slightly.
After a few minutes when the squid is no longer translucent, add a handful of spinach and stir it through the sauce so that it wilts.
Season to taste with pepper and perhaps a little lemon if you desire.
Serve with crusty bread or over pasta