Braised Squid with Chickpeas and Chorizo
Photography Manja Wachsmuth.
Squid braised in a flavourful spicy broth is lovely and tender and the chorizo gives the dish 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
METHOD
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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.