Alright so this isn’t Jamie Oliver’s exact squid stew but it’s very close. I have added a handful of chorizo because without it this lacks a bit of … something…
This is a very good low-carb dinner when you’re bored with everything else and have managed to get your hands on some fresh squid.
It’s okay to eat squid, by the way – squid and mackerel … go for your life. Just no tuna, still. If I see any of you buying a tuna steak in Sainsbury’s I will be very disappointed.
Okay so here goes, for 2 people.
QUICK SQUID STEW
300g freshest best squid, cleaned by a fishmonger, you do not want to do this yourself unless you have quite a strong stomach
1 red onion
2 garlic cloves
1 small bunch parsley
1 small handful best cooking chorizo, diced, this ought to work out at about 125g for anyone tremulous
1 400g can chopped tomatoes
1 fresh red chilli
The zest of one lemon
1 can butter beans
1 Chop up your onion, garlic, chilli, chorizo and the stalks of your bunch of parsley (put the leaves to one side) and fry them very gently in some olive oil for about 10-15 minutes
2 Put in the chopped tomatoes and the butter beans. Sprinkle over a large pinch of salt and four or five turns of the pepper grinder. Add 1/2 wineglass of water and bring all this back to a gentle simmer for about 10 mins.
3 Chop up your squid – I did mine in rings but actually this doesn’t make it very easy to eat, just into manageable squares is probably better – and place it on top of the tomato sauce. Put the lid on your saucepan and leave this to cook through for about 5-6 minutes. The squid only needs to be just opaque. You can eat squid raw, so don’t fret too much about cooking the shit out of it, as the harder it is cooked, the more rubbery it will be.
4 While that’s cooking, finely chop the parsley leaves into your lemon zest.
5 Spoon the stew into bowls and sprinkle the parsley and zest over the top. It may need more salt, which you can add at the table.