Summer calamari and chorizo stew

Recipe from: 5 October 2010
stew

Ingredients 11
Servings 4
Time 10 mins

Ingredients

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

Method

15 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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