Tom Kerridge's Squid, Chickpea and Chorizo Stew

bbc.co.uk

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

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

Directions at bbc.co.uk

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