Prep Time 5 minutes - Total Time 15 minutes plus optional marinating time - Serves 2-3

Here we have a taste of the Mediterranean but no passport or airplane is needed. This recipe will have you dreaming of lazy sunny days, sandy feet and sun-kissed skin.

All you need is a few ingredients and you can have this on the table in under 30 minutes.


  • 350g of baby raw cleaned squid (tubes and tentacles).

  • Pinch of chilli flakes, optional.

  • 2 tsp of smoked paprika.

  • 2 tbsp of olive oil.

  • 1 small onion, thinly sliced.

  • 1 small fennel, thinly sliced (save the herby tops).

  • 2 garlic cloves, thinly sliced.

  • 100g of chorizo, diced.

  • 1 x 400g tin of chickpeas.

  • 1 x 400g tin of chopped tomatoes.

  • Juice of half a lemon.

  • 3 tbsp of extra-virgin olive oil.

  • 2 tbsp of white wine vinegar.

  • A handful of fresh parsley, roughly chopped.


  1. Take the squid tubes and slice them lengthways so they open up like a book. Carefully using a sharp knife score the inside of the squid in a criss-cross pattern. Pop the squid tubes and tentacles into a bowl or Tupperware and add the chilli flakes (if using), smoked paprika, olive oil and season. Clover and give it a good shake to mix everything together. Leave it to marinate for as long as possible or you can use it straight away.

  2. For the stew, pop the onions, fennel, garlic and chorizo into a large saucepan. Season and fry over a medium heat with a good splash of olive oil. Cook till the onions and fennel have softened and the chorizo released all of its beautiful juice, around 7 minutes.

  3. Next, pour in the tomatoes and chickpeas, including the chickpea juices. Add a pinch of salt and simmer over a medium to low heat for 5 minutes or till the tomatoes and chickpeas are hot.

  4. To cook the squid get a non-stick pan over a high heat and allow it to get really hot. Add the squid and cook for 2 minutes, the tubes will curl up. Depending on the size of your pan you may need to do this in batches. Once cooked squeeze over the lemon juice and pop to one side.

  5. To finish off the stew add the chopped parsley, the fennel tops, extra-virgin olive oil, vinegar, and check for seasoning. Nestle the tentacles into the stew, slice the tubes and scatter over the top and serve, Enjoy!


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