Slow Cooked Tender Squid & Chorizo
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 50 minutes
- 4 cloves garlic, peeled and sliced
- 500g/1.1lbs tomatoes, halved
- 150g/5ozs. chorizo (1 large)
- 2 red chillies, sliced
- 1 anchovy
- 4 tablespoons oil
- Small bunch basil
- Small handful parsley
- 2 squid tubes
- 1/2 lemon
- Crusty bread to serve
Step 1 - Place the garlic, tomatoes, chorizo, chillies, anchovy, oil and most of the basil in an unheated cast iron pot with lid and bring to heat on medium heat. Simmer for 10 minutes.
Step 2 - While it is cooking, cut the squid up one side to open it up. Remove any membrane and score it lightly with knife. Cut into triangles or small pieces (the pieces will curl up). Add to the pot and place the lid on and simmer for 35-40 minutes. Season with salt, pepper and a bit of sugar if needed (depending on how sweet the tomatoes are). Serve with crusty baguette. I added some salad leaves and basil on top too.