Slow braised squid with chorizo and lemon herb crumbs

Slow braised squid with chorizo and lemon herb crumbs

  • serves 6
  • A little effort

An easy way to cook squid is long and slow. This is the best recipe for the casserole method, bake in a chorizo and tomato sauce until the squid is tender then serve topped with zesty lemon herb crumbs. There's plenty for six with this recipe so it's an ideal dinner-party main course.



  • oil
  • onion 1 large, sliced
  • garlic  1 clove, chopped
  • sherry vinegar 3 tbsp
  • chorizo 250g, diced
  • fennel seeds 1 tsp
  • squid tubes 1kg, cleaned
  • chopped tomatoes 400g tin
  • tomato purée 1 tbsp
  • white bread 2 slices
  • lemon 1 zest, grated
  • parsley small bunch, finely chopped


  • 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.

Nutritional Information

  • Kcals 357
  • Fat 18.4g
  • Carbs 12.6g
  • Fibre 1.9g
  • Protein 35.4g
  • Salt 1.3g