Spanish squid, chorizo and chickpea stew

Squid slowly simmered until meltingly tender in a smoky tomato sauce with chickpeas, topped with crisp chorizo. Mop it up with crusty bread.

Ingredients

• 120 g Chorizo, diced
• 15 ml Olive oil
• 1 Onions, chopped
• 1 Peppers, sliced
• 0.3 Garlic, sliced
• 5 g Smoked paprika
• 100 ml White wine
• 400 g Chopped tomatoes
• 800 g Chickpeas, two tins, drained
• 500 g Squid rings, defrosted and patted dry
• 2 g Salt
• 10 g Fresh parsley, chopped
• 1 Baguettes

Method

1. Fry the chorizo in the oil in a large pan until crisp and its red oil has run out. Lift the chorizo out with a slotted spoon and set aside.
2. Cook the onion and pepper in the chorizo oil until soft, then add the garlic and paprika for a minute.
3. Add the wine and let it bubble for a minute, then the tomatoes, chickpeas, 200ml water and the salt. Bring to a simmer.
4. Stir in the squid, cover and simmer gently until tender, adding a splash of water if it gets thick.
5. Ladle into bowls, scatter with the crispy chorizo and parsley, and serve with bread.