Skip to main content Search
Chorizo and squid stew

Chorizo and squid stew
3.7 10 ratings
Prep. 15 min
Total 5 h 30 min
4 portions
Sign up for free

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
Calories 2836.9 kJ / 675.5 kcal
Fat 20.6 g
Fibre 14.9 g
Saturated Fat 5.9 g
Carbohydrates 58.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Slow cook with blade cover 8 Recipes
Australia and New Zealand

You might also like...

Show all

Creamy "Cambodian" style fish curry

4.7(104)

40 min

Salmon and fennel risotto

4.3(136)

30 min

Salmon and mushroom rice

4.5(11)

40 min

Gruyère salmon patties with salad

4.4(25)

1 h 20 min

Fish with ginger lime sauce

4.4(89)

35 min

Balti coconut fish curry

4.4(106)

50 min

Miso fish with Asian greens

4.2(19)

24 h 45 min

Prawn and noodle stir-fry

4.4(193)

25 min

Steamed spiced fish with coconut rice

No ratings

Smoked fish pot pie (Andy Allen)

5.0(1)

1 h 15 min

Curry coconut fish with spiced lentils

4.0(14)

30 min

Layered meal: Broccoli pea soup, salmon and veggies

3.8(4)

1 h 25 min

 Show all