Squid and Chorizo Seafood Bake

This rich tomato sauce with meaty chunks of chorizo and plenty of chickpeas is the perfect accompaniment to the wonderful texture and flavour of the tender squid. Finish this seafood bake with a sprinkle of fresh dill and some grated Parmesan. This is hearty food at its best.

Our raw courgette salad is a great accompaniment to this seafood bake.

Prep time

1 hour
Cook time

1 hour
Total time

2 hours
Ideal for

Slow & low
Make it

Mexican
Serves

4

Nutrition: Per serving

kcal 132 fat 4.9g saturates 1.1g carbs 11.6g sugars 2.3g fibre 1.9g protein 8.9g salt 0.75g

This recipe uses

Chipotle Paste

Found in the
Mexican Section

Ingredients

Olive oil
1 red onion, sliced
2 celery sticks, thinly sliced
3 garlic cloves, chopped
100g / 3 ½ oz cooking chorizo, casing removed and roughly chopped
2 teaspoons Gran Luchito Chipotle Paste.
650g / 1.4 lb squid, cut into thick rings
400g / 14 oz chopped tomatoes
1 tablespoon tomato purée
2 tablespoons dry sherry
400g / 14 oz can of chickpeas, drained
A bunch of dill fronds, finely chopped
25g / 1 oz Parmesan cheese, finely grated
Salt and freshly ground black pepper
Simple Flatbreads, crusty bread or polenta, to serve

How to make it

Preheat the oven to 160°C / 325°F / Gas 3.
Add a slug of olive oil to an ovenproof pan over a medium heat.
Add the red onion, celery, garlic, chorizo, Gran Luchito Chipotle Paste and a generous pinch of salt and pepper. Mix well and cook for about 15 minutes, or until the onion becomes translucent.
Stir in the squid, tomatoes, tomato purée, sherry and chickpeas. Stir well. Cover and cook in the oven for 1 ½ hours.
Remove the lid and cook for another 10 minutes.
Sprinkle with the dill, a sprinkling of finely grated Parmesan and a drizzle of olive oil.
Serve with some flatbreads, nice crusty bread or polenta.