Tender summer squid with chorizo & aïoli

Contains pork – recipe is for non-Muslims only
Squid can be slow cooked as well as flash-fried. Simmer in a Spanish-style paprika pot with new potatoes and tomatoes. Serve with garlic mayonnaise

Prep:15 mins
Cook:1 hrs 45 mins

Serves 4
Easy

Nutrition per serving

kcal 545
fat 33g
saturates 9g
carbs 29g
sugars 8g
fibre 4g
protein 33g
salt 1.4g

Ingredients

215g pack cooking chorizo, skin removed
1 onion, finely chopped
few thyme sprigs, leaves only
1 tsp sweet smoked paprika, plus a little for the ai?oli
50ml dry white wine
450g cherry vine tomatoes
500g prepared squid, tubes cut into rings, plus tentacles
450g large new potatoes, peeled and cut into bite-sized chunks
small pack flat-leaf parsley, leaves roughly chopped
1 garlic clove, crushed
4 tbsp good mayonnaise, ideally olive oil-based
squeeze of lemon juice, plus extra to serve
crusty bread, to serve

Method

Heat a large wide pan. Add the chorizo and fry for 5 mins, using your spatula to break up, until golden and oozing with oil.
If there’s more than 2 tbsp of oil in the pan, spoon out the excess. Add the onion and thyme and soften for 5 mins.
Stir in the paprika, cook for 1 min, then splash in the wine and scrape any bits from the bottom of the pan. Add the tomatoes, cover with a lid and simmer for 10 mins until the tomatoes have collapsed. Don’t season with salt, as the sausages are salty enough for now.
Add the squid, make sure it’s nestled well into the juices, then cover again and simmer for 1 hr. Add the potatoes, then cook for another 30 mins, adding a splash of water if it looks dry. Mix the garlic, mayo and lemon juice, then set aside. Sprinkle with a little paprika, if you like.
Test the squid; it should be so tender a spoon cuts through it, then check the potatoes are cooked. Stir in the parsley and serve with a dollop of the ai?oli, a squeeze of lemon and some crusty bread.