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.