Name: Summer calamari and chorizo stew
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Bread
Ingredients: 1 onion finely chopped; 1 chorizo diced; 3 garlic cloves, thinly sliced; 500 g calamari steak, sliced; 250 g squid heads; 2 tsp paprika; 1 Tbs seafood spice; 1/2 lemon juice only; 250 ml cream; salt and freshly ground black pepper to taste; rice or baguette, to serve

Recipe Disclaimer

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Ingredients (11)

1	onion — finely chopped
1	chorizo — diced
3	garlic — cloves, thinly sliced
500 g	calamari — steak, sliced
250 g	squid — heads
2 tsp	paprika
1 Tbs	seafood spice
1/2	lemon — juice only
250 ml	cream
	salt and freshly ground black pepper — to taste
	rice — or baguette, to serve

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Method:

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.

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