Super easy but showstopping dinner option using @ausorganicfoodco’s delicious (but extremely convenient) tomato Passata! We love @ausorganicfoodco’s products, they’re all organic and often use produce that aren’t “perfect” enough for supermarket shelves but are far too good to be wasted!!
Spanish Braised Squid

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4 - 6 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Serves: 4 - 6 People
Ingredients
- 500 g Australian Organic Food Co.'s organic tomato passata, (one pack)
- 600 g Fresh squid
- 2 Fresh chorizos
- 1 Red/brown onion
- 1 Fresh chilli
- 1 bunch Washed parsley
- 1 Lemon
- 400 g Drained pinto beans , (or any other type of bean)
- 1 pinch Smoked paprika
- Olive oil
- 500 mL Vegetable stock
- 1 tbsp Drained baby capers
- 1 Loaf sourdough
Method
- 1)
Start by preheating the oven to 100C.
- 2)
Next cut approx. 600g of fresh squid into thin cubes, then set aside.
- 3)
On a separate chopping board dice 2 chorizos, 1 red onion, 1 fresh chilli and 2 heaped tablespoons worth of parsley (note: reserve the top section of the parsley for the garnish).
- 4)
Next add the zest of 1 lemon to the board.
- 5)
Now bring a pan to high heat then drizzle with olive oil.
- 6)
Once the oil is hot, drop in a few small batches of squid and cook for approx. 1 minute, then transfer to a plate.
- 7)
Repeat step 6 until all the squid is cooked.
- 8)
Next add the chopped chorizo to the pan. Cook for a few minutes until crispy, then add the chopped onion.
- 9)
Once the onion is translucent add the chilli, lemon zest and parsley to the pan.
- 10)
Next sprinkle 1/2 teaspoon of smoked paprika, followed by 1 drained tin of pinto beans and a pack/500g of Australian Food Co.’s organic tomato passata.
- 11)
Now turn the pan to low heat, give all the ingredients a good mix, then add 500mL of vegetable stock.
- 12)
Cook the sauce on simmer for 5 mins, add in squid and cook for approx. 5 mins longer (may need 10 mins depending on how much liquid is left to reduce).
- 13)
Next pop 1 loaf of sourdough into the preheated oven.
- 14)
For the garnish, finely chop the parsley leaves and a heaped teaspoon of baby capers, then add the juice of 1 lemon.
- 15)
Top the braised squid with the garnish, then grab the sourdough out of the oven and rip a chunk off before serving!