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.