Name: Spanish-style Squid
Total time: 3 h
Yield: 6
Ingredients: 600g (1.25lb) squid (16-20 of them), cleaned and cut into 2.5cm (1in) pieces; 1 large onion, peeled and cut into wedges; 4 fat garlic cloves, unpeeled; 6 large ripe tomatoes, skinned, quartered and deseeded; 2 x 400g (14oz) tins chickpeas, rinsed and drained; 2 bay leaves, torn; 1tsp smoked paprika; 2tbsp good olive oil; 200ml (7fl oz) Fino or Amontillado sherry; 200g (7oz) chorizo ring, sliced thickly; Good pinch of saffron threads; 1tsp whole black peppercorns; 1tbsp finely chopped mint; 2tbsp finely chopped parsley; Crusty bread and salad/greens, to serve

VMG Recipes