Browse through our amazing Breco Recipes by Jenni Morris

Squid and Chorizo Stew


  • Serves 4

  • 250 g skinned Chorizo sausage chopped small

  • 1 onion chopped

  • 1 stem celery chopped

  • 2 cloves crushed garlic

  • 1 tsp paprika

  • 1 tsp ground cumin

  • 1/2 tsp cayenne pepper

  • 2 tomatoes grated

  • 400 g squid strips chopped into pieces and dried

  • 2 tbls chopped coriander

  • Zest of 1 ripe lemon


  • Place the chorizo sausage in a saucepan and cool gently till the oil starts to cook out.

  • Add the onions, celery, garlic, Paprika, cumin and cayenne pepper, fry stirring till fragrant, add the tomatoes and simmer gently till the Sauce begins to thicken add the squid and cook for 3 minutes, stir in the coriander and lemon zest.

  • Serve on crushed boiled potatoes or rice with a wedge of lemon.

  • Copyright (c) Jenny Morris 2015 all rights reserved