Slow-cooked squid and chorizo stew

• Meat

  • 200 g Cooking chorizo

• Seafood

  • 500 g Squid

• Produce

  • 2 Bay leaf
  • 1 Flatleaf parsley
  • 2 Garlic cloves
  • 2 Onions (about 300g/10 1/2oz
  • 400 g Plum tomatoes, canned
  • 300 g Potatoes, new
  • 1 sprig Thyme

• Canned Goods

  • 45 g Tomato puree

• Baking & Spices

  • 2 pinches Black pepper, ground
  • 1 pinch Cayenne pepper
  • 2 tsp Paprika, smoked
  • 2 pinch Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 200 g White wine

• Other

  • micro leaves

Found on nonnascooking.com

Description

Directions

• For the paste, in a medium frying pan over a medium heat, heat the olive oil and fry the onions, garlic, herbs, salt, pepper and smoked paprika for about seven minutes, or until lightly golden-brown.
• Add the tomato purée and cook for three minutes, stirring frequently. Add the chopped tomatoes and cook for five minutes, or until they have broken down.
• Add the remaining ingredients and bring to a simmer. Cover with a lid, but leaving a small gap for steam to escape and reduce the heat to minimum – just a few bubbles. Cook for one hour.
• Taste and adjust the seasoning with more salt and pepper if necessary.
• To finish the dish and serve, flash fry the squid rings for one minute in a hot frying pan until golden-brown and just cooked through.
• Arrange the stew on a large dish or four large plates. Sprinkle with parsley and spoon over the sauce. Top with flash-fried squid pieces and micro leaves.