Serves: 4 | Time: 1 hr 10 min
A dish in the Spanish tradition. Squid rings and tentacles are seared in olive oil and served with a spicy chorizo and sofrito seasoned with smoky pimentón, also known as Spanish paprika. The pan juices make a delicious sauce to spoon over the potatoes. Buen provecho!
Ingredients
- 1¼ lb (600 g) squid, cleaned — bodies sliced into rings, tentacles kept whole
- 1 cup (250 g) Spanish chorizo, semi-cured, sliced into ½-inch (1.25 cm) rounds
- 1 lb 2 oz (500 g) baby potatoes, skin on, well scrubbed
- 4 Tbsp olive oil, divided
- 1 tsp herbes de Provence
- 1 medium onion, finely sliced
- 1 large red pepper, finely sliced
- 4 garlic cloves, thinly sliced
- 1 tsp smoked sweet pimentón de la Vera (Dulce)
- ½ tsp hot pimentón de la Vera (Picante)
- ½ cup (120 ml) dry white wine
- 1 cup (250 ml) fish or vegetable stock
- Salt and black pepper
- 3 Tbsp flat-leaf parsley, roughly chopped
- 1 lemon, cut into wedges, to serve (optional)
Preparation
Roast the potatoes. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Combine the potatoes, 2 tablespoons of olive oil, salt, pepper, and 1 teaspoon of herbes de Provence in a bowl. Mix well so the potatoes are evenly coated. Transfer to the lined baking sheet in a single layer — do not crowd them. Roast for 30–40 minutes, turning every 10 minutes, until easily pierced with the tip of a small knife. Remove from the oven, lightly smash each potato with the bottom of a cup, cover, and keep warm.
Sear the chorizo. Heat 1 tablespoon of olive oil in a cast-iron pan over medium-high heat. Add the chorizo rounds and cook for 2–3 minutes until they sizzle and take on some colour. Remove with a slotted spoon and set aside on a plate. Leave the chorizo oil in the pan.
Make the sofrito. Use the chorizo pan and reduce the heat to medium. Add the onion, red pepper, and garlic. Season with the sweet and hot pimentón de la Vera, salt, and pepper. Cook for 3–4 minutes until the onion and pepper begin to soften. Add the wine and cook until almost fully reduced. Add the stock and bring to a simmer.
Sear the squid. Pat the squid dry — moisture on the surface will cause it to steam rather than colour. Season with salt and pepper and set aside. Heat the remaining 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add the squid in a single layer, working in batches if the pan is crowded. Cook for 1–2 minutes per side until coloured.
Bring it together. Return the chorizo and squid to the pan with the onions and peppers. Add a splash more stock if needed. Heat through only briefly otherwise the squid toughens. Taste for seasoning. Serve with the roasted potatoes and arugula. Drizzle with extra olive oil if you like and garnish with parsley.
Notes
Chorizo: Use semi-cured Spanish chorizo (not Mexican chorizo, which is raw and crumbles). The rendered oil is flavourful — don’t discard it.
Pimentón de la Vera: This smoked Spanish paprika is central to the dish. Regular sweet paprika is not a substitute — it lacks the smokiness.
Potatoes: Smashing the roasted potatoes lightly creates more surface area and helps them absorb the pan juices.
Stock: Fish stock adds more depth, but a good vegetable stock works well.
