Slow-cooked Squid and Chorizo Stew

A slow-cooked stew blending squid, chorizo, tomatoes, and smoked paprika for a rich, tender, and deeply flavorful Mediterranean dish.

Seafood Mediterranean Gluten Free Chorizo Stew Slow-Cooked

Estimated Nutrition

Calories

546.3

kcal / serving

2185.3 kcal total

Carbs

21.2g

per serving

84.6 g total

Fat

29.6g

per serving

118.5 g total

Protein

35.5g

per serving

142.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Puré

Liquids

200

White Wine

boiled for 30 seconds

Meat

200

Cooking Chorizo

cut into 3cm pieces

NutsSeeds

clove

Garlic

sliced

piece

Bay Leaf

sprig

Thyme

pinch

Salt

to taste

pinch

Black Pepper

ground

pinch

Cayenne Pepper

Smoked Paprika

2 teaspoons

bunch

Flat leaf Parsley

chopped for garnish

OilsFats

Extra Virgin Olive Oil

1 tablespoon

Seafood

400

Squid

skin and quill removed, scored and cut into 5cm pieces

100

Squid

cleaned, cut into rings for garnish

Vegetables

300

Onion

cut into 10 wedges

400

Canned Chopped Plum Tomatoes

300

New Potatoes

halved

handful

Micro Leaves

for garnish

Method

Add wine, squid, chorizo, and potatoes, then simmer covered on minimum heat for one hour.

Plate the stew, drizzle with sauce, and garnish with parsley, fried squid, and micro leaves.

Stir in tomato purée for three minutes, then add chopped tomatoes and cook for five minutes.

Sauté onions, garlic, herbs, and spices in olive oil for seven minutes until golden.

Taste the stew and adjust salt and pepper seasoning as required.

Flash fry squid rings in a hot pan for one minute until golden-brown.