Chorizo and squid stew

Chorizo and squid stew

3.7 10 ratings

Prep. 15 min

Total 5 h 30 min

4 portions

Ingredients

olive oil
20 g
brown onion cut into wedges (1cm)
200 g
whole medium squid cleaned and cut into rings (2-3 cm) and tentacles
650 g
chorizo cut into slices (1 cm)
150 - 200 g
carrot cut into cubes (1 cm)
150 g
canned chopped tomatoes
400 g
tomato paste
20 g
Pernod® (optional - see Tips)
30 g
Vegetable stock paste (see Tips)
1 tbsp
ground black pepper
¼ tsp
fresh long red chilli deseeded if preferred and cut into slices (optional)
1
paprika
1 tsp
dried bay leaf
1
canned butter beans rinsed and drained (approx. 500 g after draining)
800 g
fresh flat-leaf parsley leaves, for garnishing
crusty bread to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 2528.8 mg

Protein 54.7 g

Energy 2836.9 kJ / 675.5 kcal

Fat 20.6 g

Fibre 14.9 g

Saturated Fat 5.9 g

Carbohydrates 58.8 g

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