Tender summer squid with chorizo & aïoli recipe | Good Food

Ingredients

• 215g pack cooking chorizo skin removed
• 1 onion finely chopped
• few thyme sprigs leaves only
• 1 tsp sweet smoked paprika plus a little for the aïoli
• 50ml dry white wine
• 450g cherry vine tomato
• 500g prepared squid tubes cut into rings, plus tentacles
• 450g large new potato peeled and cut into bite-sized chunks
• small pack flat-leaf parsley leaves roughly chopped
• 1 garlic clove crushed
• 4 tbsp good mayonnaise ideally olive oil-based
• squeeze of lemon juice plus extra to serve
• crusty bread to serve