Calamari, Chorizo and Potato Stew
Recipe adapted from Jane Hornby
Servings: 4
Ingredients
- ½ Ib frozen calamari tubes thawed and cut into ¾" rings. (you can use a combination of tubes and tentacles)
- 5½ oz spanish style or portuguese chorizo sliced into coins.
- 1 tbsp olive oil
- 1 red onion, chopped
- 2 medium tomatoes, chopped
- 2 white potatoes, peeled and diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 bay leaves
- 15 oz. can tomato sauce
- ½ cup red wine
- 1-2 tsp sugar
- salt to taste
- fresh italian parsley leaves
Instructions
- Heat a large pan or dutch oven over medium heat. Add the sliced chorizo and cook until lightly browned. Transfer to a plate and set aside.
- Add olive oil to the pan and sauté the onion until softened and translucent. Add the garlic, smoked paprika, and oregano. Stir until fragrant, about 30 seconds.
- Add the chopped tomatoes and cook until they begin to soften and break down. Stir in the tomato sauce, red wine, sugar, and bay leaves. Bring to a gentle simmer.
- Add the diced potatoes, reduce heat to medium-low, and cover. Simmer for approximately 20 minutes, or until the potatoes are fork-tender.
- Remove the bay leaves. Return the chorizo to the pan and add the calamari. Simmer gently for approximately 5–6 minutes, or until the calamari is just tender.
- Taste and adjust the seasoning with salt and additional sugar if needed. Garnish with fresh parsley and serve hot.