Spanish Braised Squid

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!