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Braised squid with chorizo and mojo sauce recipe
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Prep Time:
20 minutes
Cook Time:
250 minutes
Total Time:
270 minutes
Flavorful Spanish squid stew with chorizo, chickpeas and tomatoes. Make in advance for stress-free entertaining.
Ingredients:
  • 2 chorizo sausages, thinly sliced
  • 1 large red onion, finely chopped
  • 400g can crushed tomatoes
  • 500ml vegetable stock
  • 2 dried bay leaves
  • 600g squid tubes, cleaned, cut into 4cm pieces
  • 400g can Chickpeas, rinsed, drained
  • Flat-leaf parsley sprigs, to serve
  • 250.00 ml flat-leaf parsley leaves
  • 80ml olive oil
  • 40.00 ml sherry vinegar or apple cider vinegar
  • 2.50 gm ground cumin
Instructions:
  • In a large frying pan over medium-high heat, heat 1 tablespoon of oil. Sear the chorizo for 1-2 minutes on each side until golden brown. Transfer the chorizo to a medium heatproof bowl.
  • Lower the heat to medium, then add the rest of the oil and the onion to the pan. Cook while stirring occasionally for 3-4 minutes until the onion turns golden. Stir in the paprika and cook for 1 minute until it becomes aromatic. Finally, add the tomato, stock, and bay leaves, and mix everything together.
  • Pour the flavorful stock mixture into a slow cooker, then add in the squid, chorizo, and chickpeas. Give everything a good stir to mix well. Season to taste, cover, and let it cook on high for 4 hours (or on low for 8 hours) until the squid is nice and tender.
  • For the mojo sauce, blend parsley, oil, vinegar, and cumin in a food processor until smooth. Season to taste.
  • Portion out the squid mixture into serving bowls, then generously drizzle with mojo sauce and sprinkle with fresh parsley before giving it a final seasoning.

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