Summer calamari and chorizo stew

Recipe from: 5 October 2010

Ingredients 11
Servings 1
Minutes 10 mins


Serving Change
  • 1
    onion, finely chopped
  • 1
    chorizo sausage, chopped
  • 3
    garlic cloves, thinly sliced
  • 500
    calamari steaks, sliced
  • 250
    squid heads
  • 2
  • 1
    seafood spice
  • 1/2
    lemon, juiced
  • 250
  • Salt and pepper to taste
  • Rice or baguette to serve


10 mins
In a large saucepan, fry the onion and chorizo until golden and crisp.
Add the garlic and fry for another minute.
Add the calamari steaks, squid heads, spices and lemon juice and alllow to fry for 2-3 minutes.
Add the cream and allow to simmer until slightly thickened.
Serve over cooked rice or some crusty baguettes.

Chef's tip: Try to get the calamari steaks as dry as possible. Leave them to dry out in the fridge (covered) over night if possible. Frozen calamari steaks release a lot of water during cooking which will thin out the sauce too much. If you don’t have time to dry them out, you’ll need to add 2 tsp cornflour mixed with 1tbsn water to the sauce to thicken it up slightly.

For more of Simply Delicious' recipes click here.

Read more on: fish/seafood  |  stew  |  slow cook

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