Serves 4-6
Prep: 20 min
Cook: 30 min
Ingredients
500g small new potatoes
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200g frozen petits pois
500g frozen squid
1 large red onion
2 tbsp olive oil
3 garlic cloves
250g mini chorizo
Glass of red wine
400g can cherry tomatoes
230g jar piquillo peppers
400g can chickpeas
Large bunch of coriander
Method
Scrub or scrape the potatoes. Boil and drain. Boil the peas and drain. Defrost the squid in a sink of tepid water. Remove the tentacles, cut off and discard the hard beak at the base.
Halve the sac lengthways, open out and slice into 1cm-wide strips. While the squid defrosts, peel and quarter the onion lengthways, then slice it in wedges. Heat the oil in a spacious, heavy-bottomed pan and stir in the onion. Cook, stirring as it wilts, for 5 minutes while you peel the garlic and slice it in thin rounds. Cut the links between the chorizo sausages. Stir the garlic into the onion, then add the chorizo, stirring as it leaches golden juices. Stir in the squid, stirring as it curls and stiffens. Add the wine and allow it to simmer while you slice the peppers as you did the squid. Add tomatoes, peppers and rinsed chickpeas to the pan and simmer for 10 minutes. Stir in potatoes and peas and heat through. Just before serving, chop and stir in the coriander. Good with crusty bread and butter.