Squid & chorizo
stew
SERVES 4
INGREDIENTS
400 g Breco Squid Strips, chopped into pieces and dried
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
0.50 tsp cayenne pepper
2 tomatoes grated
2 tbsp chopped coriander
1 ripe lemon zest
METHOD
1
Place the chorizo sausage in a sauce pan and cook gently until the oil starts to cook out. Add the onions, celery, garlic, paprika, cumin and cayenne pepper. Fry, stirring all the while, until fragrant.
2
Add the tomatoes and simmer gently until the sauce starts to thicken. Add the squid and cook for 3 minutes. Stir in the coriander and lemon zest.
3
Serve on crushed boil potatoes or rice with a wedge of lemon.
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Ingredients
400 g Breco Squid Strips, chopped into pieces and dried
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
0.50 tsp cayenne pepper
2 tomatoes grated
2 tbsp chopped coriander
1 ripe lemon zest
Ingredients
400 g Breco Squid Strips, chopped into pieces and dried
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
0.50 tsp cayenne pepper
2 tomatoes grated
2 tbsp chopped coriander
1 ripe lemon zest