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.
Serves
4
Prep
20m
Cooking
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
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.
