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.
Serves44
Cook time4 hr 10 mins4 hour 10 minutes
Prep time20 mins20 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
