Slow braised squid with chorizo and lemon herb crumbs
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- oil
- 1 large onionsliced
- 1 clove garlicchopped
- 3 tbsp sherry vinegar
- 250g chorizodiced
- 1 tsp fennel seeds
- 1kg squid tubescleaned
- 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 2 slices white bread
- 1 zest lemongrated
- small bunch parsleyfinely chopped
Nutrition: per serving
- kcal357
- fat18.4g
- carbs12.6g
- fibre1.9g
- protein35.4g
- salt1.3g
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.
