Squid, Chorizo and Chickpea Cocido
I’ve taken to keeping a bag of cleaned small squid, the tentacles tucked inside the sac, in my freezer. They are fantastic value and perfect for quick or slow meals. The smooth creamy flesh can take subtle seasoning or the full-on assault of garlic, chorizo, red wine and coriander that it gets in this Spanish-inspired stew. The squid ends up soft and silky with a pleasingly gentle fishy taste that is still noticeable despite all the other flavours vying for attention. I love it with crusty bread for dipping and slurping but it’s good, too, with separately boiled salad potatoes slipped into the pot right at the end.
- 400g fine green beans
- 1 chicken stock cube
- 2 medium onions
- 4 large cloves of garlic
- 4 tbsp olive oil
- 2 x 400g tins of organic chickpeas
- 1kg prepared small squid, tentacles inside the sac
- 150g whole Iberico chorizo
- a large glass of red wine (200ml)
- 2 x 400g tins of chopped tomatoes
- 50g bunch of coriander
- 1 lemon
- To serve:
- 750g boiled salad potatoes or crusty bread
Boil the kettle. Top, tail and halve the beans. Boil them for 2 minutes in a spacious, heavy-bottomed pan. Measure off 600ml of the water and drain the beans. Dissolve the stock cube in the hot water. Peel, halve and finely slice the onion. Peel and slice the garlic into wafer-thin rounds. Heat the olive oil in the pan over a medium heat and stir in the onion and garlic. Cook, stirring occasionally, for 10 to 15 minutes until the onions are floppy.
Tip the chickpeas into a colander, rinse and shake them dry. Remove the tentacles from the squid sac and trim away any beak (the hard bit under the eyes). Slice the sac lengthways into 3 chunky strips. Run a sharp knife down the side of the chorizo, peel away the skin and slice it into rounds, about the thickness of a pound coin. Stir the chorizo into the onions, cook for a couple of minutes then add the squid strips and tentacles.
Cook gently, stirring continuously for a few minutes, until the squid begins to curl, then pour in the wine. Increase the heat and let it boil, then add the tomatoes and stock. Return to the boil, immediately reduce the heat and leave to simmer gently for 30 minutes.
Chop the coriander. Stir the chickpeas into the stew, reheat and adjust the seasoning with salt and lemon juice. Stir the beans and coriander into the stew. If you’re using potatoes, put them in before the beans and coriander and leave them for a few minutes to heat through.
Click here to watch a video clip of Lindsey Bareham showing how to make this Spanish Cocido recipe.