SPANISH STYLE SQUID WITH FRAZZLED CHORIZO

This tapas-style treat is good for outdoors events

Prepared IN

70 minutes

COOKING TIME

an hour

Planning TIME

10 minutes

SERVES

2

Fixings

1 low-calorie sunflower oil splash

1 onion, stripped and cleaved

2 garlic cloves, stripped and cleaved

½ tsp smoked sweet paprika

200g arranged squid rings

390g container hacked tomatoes

45g chorizo, daintily cut

215g tin spread beans, depleted and washed

1 tbsp newly hacked level leaf parsley

Strategy

1

Splash a profound skillet 4-5 times with the low calorie oil shower, at that point include the onion and fry over a medium warmth for 5 minutes until mellowed. Include the garlic and fry for a further 2-3 minutes. Mix in the paprika and squid and cook for 1 moment.

2

Include the hacked tomatoes and 100ml water. Bring to the bubble at that point diminish the warmth to a stew. Spread and cook for 40-50 minutes until the squid is delicate, blending once in a while. Mix in somewhat more water towards the finish of the cooking time if important.

3

Not long before the stew is prepared, heat a little non-stick skillet until hot. Include the cut chorizo and fry for 2-3 minutes until cooked and fatigued. Eliminate and channel on kitchen paper.

4

Mix the margarine beans into the stew and season to taste with newly ground dark pepper. Serve in warmed dishes finished off with the fatigued chorizo and hacked parsley.

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