Tender summer squid with chorizo & aïoli recipe | Good Food
Squid can be slow cooked as well as flash-fried. Simmer in a Spanish-style paprika pot with new potatoes and tomatoes. Serve with garlic mayonnaise
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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
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