Squid & Chistorra Stew

Yield 4

Author Steven Farhall

Prep time

15 Min

Cook time

1 H & 30 M

Total time

1 H & 45 M

Print

Chistorra & squid stew

Dive into a mouthwatering blend of chistorra sausages and tender squid swimming in a rich tomato and paprika stew. This Spanish-inspired dish tantalizes your taste buds with its smoky flavors and succulent textures. A seafood lover's dream come true!

Ingredients

for the stew

• 250g chistorra sausages, sliced
• 1 lrg squid tube, cleaned and diced into small pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red pepper, diced
• 500ml good quality red wine
• 1 can chopped tomatoes
• 400g fish or chicken stock
• 1 small tin cooked beans (borlotti, fabes or cannelini)
• 2 tsp smoked paprika
• 1 tsp fresh thyme
• 1/2 tsp chili flakes
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

For the stew

1. Heat olive oil in a large sauté pan over medium heat. Add chistorra slices and cook until browned and crispy, then remove from the pan and set aside.
2. In the same pan, sauté the onion, garlic, and red bell pepper until softened.
3. Add smoked paprika, thyme, and chili flakes, stirring for a minute to release their fragrance.
4. Pour in the red wine and reduce by half
5. Pour in diced tomatoes and chicken stock. Season with salt and pepper. Bring to a simmer
6. In a separate frying pan heat a little oil and fry off the squid pieces until nicely coloured. Drain off any liquid from the pan and add the squid to the stew pot
7. Cook the stew for 1-1.5 hrs until the squid is cooked and the stew has reduced to a nice rich colour
8. Add the cooked chistorra and drained beans and cook through for a further 5-10 minutes
9. Serve the stew hot, garnished with fresh parsley and a grating of fresh lemon rind. Serve with some grilled fish or on its own with some crusty bread to soak up all those delicious juices