Name: Slow braised squid with chorizo and lemon herb crumbs
Total time: 3 h
Yield: Serves 6
Ingredients: oil; 1 large onion sliced; 1 clove garlic chopped; 3 tbsp sherry vinegar; 250g chorizo diced; 1 tsp fennel seeds; 1kg squid tubes cleaned; 400g tin chopped tomatoes; 1 tbsp tomato purée; 2 slices white bread; 1 zest lemon grated; small bunch parsley finely chopped

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Slow braised squid with chorizo and lemon herb crumbs

Slow braised squid with chorizo and lemon herb crumbs

Lulu Grimes

Published: March 25, 2015 at 3:05 PM

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Serves 6

A little effort

Total time: 3 hrs

A star rating of 5 out of 5.1 ratingRate

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An easy way to cook squid is long and slow. This is the best recipe for the casserole method, bake in a chorizo and tomato sauce until the squid is tender then serve topped with zesty lemon herb crumbs. There's plenty for six with this recipe so it's an ideal dinner-party main course.

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Ingredients

Nutrition

oil
1 large onion

sliced
1 clove garlic

chopped
3 tbsp sherry vinegar
250g chorizo

diced
1 tsp fennel seeds
1kg squid tubes

cleaned
400g tin chopped tomatoes
1 tbsp tomato purée
2 slices white bread
1 zest lemon

grated
small bunch parsley

finely chopped

Nutrition: per serving

kcal357
fat18.4g
carbs12.6g
fibre1.9g
protein35.4g
salt1.3g

Method

step 1

Heat the oven to 160C/fan 140C/gas 3. Heat 1 tbsp of the oil in a large casserole. Put the onion and garlic in the pan and cook until softened. Add the sherry vinegar and bubble for 2 minutes, then add the chorizo and cook until it starts to release its oil. Stir in the fennel seeds and cook for a minute.
step 2

Add the squid and tip in the chopped tomatoes. Stir in the tomato purée and a splash of water. Cover and cook for 30 minutes. Remove the lid and cook for a further 30 minutes.
step 3

To make the lemon crumb topping, whizz the bread to crumbs in a food processor. Heat 2 tbsp oil in a large frying pan and fry the crumbs until golden. Stir in the lemon zest and parsley and season. Spoon the squid into bowls and sprinkle with the crumbs.

Authors

Lulu GrimesManaging editor

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