Squid and Chorizo Stew

chorizo stew 2 (2)For my last birthday I received a fish preparation course; it really opened my eyes to the massive difference between fresh fish/seafood and shop-bought. On the course we prepared squid, among other things, and when I arrived home I made this stew. It’s pretty widely known that chorizo goes well with squid or prawns but the freshness of this squid really set this dish apart.  I’ve made this dish a few times now and both times have been a hit. Using fresh squid from a fishmongers takes a bit of extra time to prepare but it’s fun and once you know how you’ll do it in no time. The satisfaction of eating something you’ve spent time preparing is something I really enjoy.

Serves 4
3 x small/medium squid
1 ring chorizo
1 onion
1 carton tomato passata
1 cup peas
1 cup red wine
Handful fresh parsley
Salt and pepper, to season

1. Finely chop the onion and add to heated oil in a large pan, soften.
2. Slice the whole chorizo ring and add to the pan then add the red wine. Cook for a few minutes on a medium heat.

img_06063. Add the tomato passata and turn the heat down to low. You can simmer this now for the flavours to infuse whilst you prepare the squid.

Preparing the squid 


4. Take hold of the tentacles and pull the inside out.

5. Now you need to take the backbone out of the squid tube. You will find what seems like a piece of plastic, you need to just pull it out, it should slide out easily.




6. Chop just above the black part to get just the tentacles. You want to discard the insides of the squid.


7. You need to take all of the skin off of the squid tube. It’s fairly easy just to pull off, it’s a thin layer with a black colour from the ink.


8. You should be left with a smooth white tube. This is the best time to wash it with cold water just to make sure it’s completely clean. 

9. Now you can slice the tube into calamari rings and chop the tentacles how you wish.


20. All you need to do now is add the calamari to the chorizo tomato sauce along with the peas and fresh parsley. Season with the salt and pepper. Cook for 15-20 minutes. Do not overcook, the squid will become too chewy!

Serve the stew with fresh parsley sprinkled over and a squeeze of lemon. Aioli or garlic mayo goes very nicely with this and some crusty bread!  



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