Braised squid with chorizo and mojo sauce

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.

4

20m

4h 10m

Ingredients

  • 2 tbs olive oil
  • 2 chorizo sausages, thinly sliced
  • 1 large red onion, finely chopped
  • 2 tsp smoked paprika
  • 400g can crushed tomatoes
  • 2 cups (500ml) vegetable stock
  • 2 dried bay leaves
  • 600g squid tubes, cleaned, cut into 4cm pieces
  • 400g can Coles Chickpeas, rinsed, drained
  • Flat-leaf parsley sprigs, to serve

Mojo sauce

  • 1 cup flat-leaf parsley leaves
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tbs sherry vinegar or apple cider vinegar
  • 1 tsp ground cumin

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. 

Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.