Braised Squid with Chickpeas and Chorizo

, from Issue #55. August, 2015
Photography by Manja Wachsmuth.
Braised Squid with Chickpeas and Chorizo

Squid braised in a flavourful spicy broth is lovely and tender and the chorizo gives the dish a warm chilli kick.


2 tablespoons olive oil
1 onion, sliced thinly
2 bay leaves
2 teaspoons smoked paprika
1 teaspoon each ground cumin and coriander
¼ teaspoon chilli flakes
3 cloves garlic, crushed
1 cured chorizo, sliced
500 grams squid tubes, sliced 2cm rounds
1 x 400 gram cooked chickpeas, drained and rinsed
¼ cup dry sherry or white wine
1 x 400 gram tin cherry tomatoes
1 cup chicken or vegetable stock
2 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper


Preheat the oven to 160°C.

Heat the oil in a large ovenproof sauté pan over a medium heat. Add the onion and bay leaves with a pinch of salt, cover and cook until tender.

Add all the spices, garlic, chorizo, squid tubes and the chickpeas and cook for 2 minutes, stirring to combine well.

Increase the heat and pour over the sherry, letting it bubble up for a couple of minutes.

Add the cherry tomatoes and stock, season and bring to the boil.

Cover with a lid or foil and braise for 30 minutes. Remove the lid and cook for a further 15 minutes.

To serve: Scatter over the parsley and serve with lots of crusty bread to mop up the juices.