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  • 1 tsp olive oil
  • 80g/3oz cooking chorizo sausage, finely chopped
  • 1 onion, chopped
  • 2 garlic cloves, thinly sliced
  • pinch dried chilli flakes
  • ½ tsp sweet smoked paprika
  • 1 rosemary sprig, leaves stripped and finely chopped
  • 50ml/2fl oz red wine
  • 400g/14oz tin chopped tomatoes
  • 250ml/9fl oz fish stock
  • 300g/10½oz medium squid, cleaned
  • 400g/14oz tin chickpeas, drained (240g/8½oz drained weight)
  • 50g/1¾oz baby spinach
  • small handful flatleaf parsley, roughly chopped
  • 1 lemon, zest only
  • sea salt and freshly ground black pepper
  • Recipe tips How-to-videos
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