Squid and Chorizo Seafood Bake
This rich tomato sauce with meaty chunks of chorizo and plenty of chickpeas is the perfect accompaniment to the wonderful texture and flavour of the tender squid. Finish this seafood bake with a sprinkle of fresh dill and some grated Parmesan. This is hearty food at its best.
Our raw courgette salad is a great accompaniment to this seafood bake.
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Prep time
1 hour
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Cook time
1 hour
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Total time
2 hours
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Ideal for
Slow & low -
Make it
Mexican -
Serves
4
Nutrition: Per serving
kcal 132 fat 4.9g saturates 1.1g carbs 11.6g sugars 2.3g fibre 1.9g protein 8.9g salt 0.75g
Found in the
Mexican Section
Ingredients
- Olive oil
- 1 red onion, sliced
- 2 celery sticks, thinly sliced
- 3 garlic cloves, chopped
- 100g / 3 ½ oz cooking chorizo, casing removed and roughly chopped
- 2 teaspoons Gran Luchito Chipotle Paste.
- 650g / 1.4 lb squid, cut into thick rings
- 400g / 14 oz chopped tomatoes
- 1 tablespoon tomato purée
- 2 tablespoons dry sherry
- 400g / 14 oz can of chickpeas, drained
- A bunch of dill fronds, finely chopped
- 25g / 1 oz Parmesan cheese, finely grated
- Salt and freshly ground black pepper
- Simple Flatbreads, crusty bread or polenta, to serve
How to make it
- Preheat the oven to 160°C / 325°F / Gas 3.
- Add a slug of olive oil to an ovenproof pan over a medium heat.
- Add the red onion, celery, garlic, chorizo, Gran Luchito Chipotle Paste and a generous pinch of salt and pepper. Mix well and cook for about 15 minutes, or until the onion becomes translucent.
- Stir in the squid, tomatoes, tomato purée, sherry and chickpeas. Stir well. Cover and cook in the oven for 1 ½ hours.
- Remove the lid and cook for another 10 minutes.
- Sprinkle with the dill, a sprinkling of finely grated Parmesan and a drizzle of olive oil.
- Serve with some flatbreads, nice crusty bread or polenta.
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