Slow Braised Squid and Chorizo
Servings 6 people
Ingredients
- 2 tbsp olive oil
- 1 onion sliced
- 1 clove garlic chopped
- 3 tbsp sherry vinegar
- 250 g chorizo diced
- 1 tsp fennel seeds
- 1 kg squid tubes
- 400 g chopped tomatoes 1 tin
- 1 tbsp tomato puree
Instructions
- Heat the oven to 160C/fan 140C/gas 3. Heat 1 tbsp of the oil in a large casserole. Put the onion and garlic in the pan and cook until softened. Add the sherry vinegar and bubble for 2 minutes, then add the chorizo and cook until it starts to release its oil. Stir in the fennel seeds and cook for a minute.
- Add the squid and tip in the chopped tomatoes. Stir in the tomato purée and a splash of water. Cover and cook for 30 minutes. Remove the lid and cook for a further 30 minutes and then serve with crusty bread.