Name: Calamari and chorizo stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 800 g calamari tubes; 200 g chorizo sausage sliced; 2 Tbs fresh chillies 573; 2 onions peeled and chopped; 2 green pepper chopped; 2 yellow pepper chopped; 1/2 tsp aniseed whole; 100 ml pernod; 2x 400 g Italian tomatoes tins; 1 bay leaves; 100 g green olives; lemon zest only; fresh dill; pasta orzo

Recipe Disclaimer

Tap for method

Ingredients (14)

800 g	calamari — tubes
200 g	chorizo sausage — sliced
2 Tbs	fresh chillies — 573
2	onions — peeled and chopped
2	green pepper — chopped
2	yellow pepper — chopped
1/2 tsp	aniseed — whole
100 ml	pernod
2x 400 g	Italian tomatoes — tins
1	bay leaves
100 g	green olives
	lemon — zest only
	fresh dill

TO SERVE:

pasta — orzo

Tap for ingredients

Method:

Heat oil in a pot and sauté onions, chorizo, peppers and aniseed for 3–4 minutes. Add Pernod and allow alcohol to cook off.

Slice calamari into 1cm rings.

Add calamari to pot along with tomatoes, bay leaf and olives. Cover and simmer for 20 minutes.

Add lemon zest to the stew. Garnish with dill.

Words and image: Fairlady

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.