This recipe comes from Raymond Blanc for the BBC, and is a great weekend recipe as it can be left alone to do its thing for a little while:
- 1 tbsp extra virgin olive oil
- 2 onions, cut into wedges
- 2 garlic cloves, sliced
- 2 bay leaf
- 1 sprig thyme
- 2 pinch salt
- 2 pinches ground black pepper
- 1 pinch cayenne pepper
- 2 tsp smoked paprika
- 45g tomato purée
- 400g canned chopped plum tomatoes
- 200g white wine, boiled for 30 seconds
- 400g squid, skin and quill removed, scored and cut in to 5cm pieces
- 200g cooking chorizo, cut in to 3cm pieces
- 300g new potatoes, halved
- 100g squid, cleaned, cut into rings or scored
- chopped parsley
In a frying pan over a medium heat, heat the olive oil and fry the onions, garlic, herbs, salt, pepper and smoked paprika for about seven minutes, or until lightly golden-brown. Add the tomato purée and cook for three minutes, stirring frequently. Then add the chopped tomatoes and cook for five minutes, or until they have broken down.
Finally, add the remaining ingredients and bring to a simmer. Cover with a lid, but leaving a small gap for steam to escape and reduce the heat to minimum – just a few bubbles. Cook for one hour. Taste and adjust the seasoning with more salt and pepper if necessary.
To finish the dish and serve, flash fry the squid rings for one minute in a hot frying pan until golden-brown and just cooked through. Arrange the stew on a large dish or four large plates. Top with flash-fried squid pieces and some chopped parsley.
I think this dish needs some nice crusty bread to mop up all the tasty sauce.