Source: Slow braised squid with chorizo and lemon herb crumbs

Slow Braised Squid and Chorizo

Course Dinner
Cuisine Mediterranean
Keyword Chorizo, Squid, Stew
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings 6 people


  • 2 tbsp olive oil
  • 1 onion sliced
  • 1 clove garlic chopped
  • 3 tbsp sherry vinegar
  • 250 g chorizo diced
  • 1 tsp fennel seeds
  • 1 kg squid tubes
  • 400 g chopped tomatoes 1 tin
  • 1 tbsp tomato puree


  • Heat the oven to 160C/fan 140C/gas 3. Heat 1 tbsp of the oil in a large casserole. Put the onion and garlic in the pan and cook until softened. Add the sherry vinegar and bubble for 2 minutes, then add the chorizo and cook until it starts to release its oil. Stir in the fennel seeds and cook for a minute.
  • Add the squid and tip in the chopped tomatoes. Stir in the tomato purée and a splash of water. Cover and cook for 30 minutes. Remove the lid and cook for a further 30 minutes and then serve with crusty bread.
Categories: Dinner

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