Chorizo and Calamari Stew

Prep Time 1 hour

Cook Time 15 minutes

Servings 4

Ingredients

1 tbsp extra virgin olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

250g chorizo

1 tsp smoked paprika

1kg small calamari, cleaned and cut into 4 cm pieces, tentacles cut in half

2 tsp tomato paste

200ml white wine

125ml fish stock

400g cannellini beans, drained and rinsed

3 flat-leaf parsley sprigs, chopped

Salt & pepper

Sourdough, to serve

Method

Heat oil in a sauté pan over high heat then add the onion and garlic and sauté until softened with very little colour. Add the chorizo, smoked paprika, calamari and cook for 2 minutes until the calamari just changes colour, tossing for an even colour.

Add the tomato paste and stir through. After a minute, deglaze with white wine and bubble away for 2-3 minutes. Add the fish stock, cannellini beans, salt and pepper and put the lid on. Reduce heat to low and cook for 40-45 minutes or until the calamari is tender. If using a pressure cooker, seal and pressure cook on high for 15 minutes.

Once cooked add the parsley and serve the stew with sourdough bread.