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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

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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