Spanish Braised Squid

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4 - 6 People

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!!

View Print Layout
  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Serves: 4 - 6 People


  • 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


  • 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!

Previous Next