Braised Squid with Chickpeas and Chorizo

Squid braised in a flavourful spicy broth is lovely and tender, with chorizo for a warm chilli kick.

Ingredients

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

Serves 4–6.

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.