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Method
Step 1
Heat 1 tbs of the oil in a large frying pan over medium-high heat. Cook the chorizo for 1-2 mins each side or until golden. Transfer chorizo to a medium heatproof bowl.
Step 2
Reduce heat to medium. Add the remaining oil and onion to the pan and cook, stirring occasionally, for 3-4 mins or until golden. Add the paprika. Cook, stirring, for 1 min or until aromatic. Add the tomato, stock and bay leaves and stir to combine.
Step 3
Transfer the stock mixture to a slow cooker. Add the squid, chorizo and chickpeas and stir to combine. Season. Cover and cook for 4 hours on high (or 8 hours on low) or until the squid is tender.
Step 4
Meanwhile, to make the mojo sauce, place the parsley, oil, vinegar and cumin in a food processor and process until the mixture is smooth. Season.
Step 5
Divide the squid mixture among serving bowls. Drizzle with mojo sauce and sprinkle with parsley. Season.
Transfer the stock mixture to a slow cooker. Add the squid,chorizo and chickpeas and stir to combine. Season. Cover and cook for 4 hours on high (or 8 hours on low) or until the squid is tender.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute sherry vinegar for apple cider vinegar.
Take slow cooking to the next level and try this braised squid. Paired with chorizo and a mojo sauce, it’s sure to hit the spot.
Method
Step 1
Heat 1 tbs of the oil in a large frying pan over medium-high heat. Cook the chorizo for 1-2 mins each side or until golden. Transfer chorizo to a medium heatproof bowl.
Step 2
Reduce heat to medium. Add the remaining oil and onion to the pan and cook, stirring occasionally, for 3-4 mins or until golden. Add the paprika. Cook, stirring, for 1 min or until aromatic. Add the tomato, stock and bay leaves and stir to combine.
Step 3
Transfer the stock mixture to a slow cooker. Add the squid, chorizo and chickpeas and stir to combine. Season. Cover and cook for 4 hours on high (or 8 hours on low) or until the squid is tender.
Step 4
Meanwhile, to make the mojo sauce, place the parsley, oil, vinegar and cumin in a food processor and process until the mixture is smooth. Season.
Step 5
Divide the squid mixture among serving bowls. Drizzle with mojo sauce and sprinkle with parsley. Season.
Transfer the stock mixture to a slow cooker. Add the squid,chorizo and chickpeas and stir to combine. Season. Cover and cook for 4 hours on high (or 8 hours on low) or until the squid is tender.
