Tomato and Squid Soup with Chorizo
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g squid (s), ready to cook
- 150 g sausae, lean chorizo (Spanish pepper), peeled and finely diced
- 1 onion (s), finely chopped
- 1 stick celery, thinly sliced
- 1 carrot (s), thinly sliced
- 2 cloves garlic, crushed
- 400 g tomato (s), chopped on the can
- 1 ¼ liter fish stock
- 0.5 teaspoon ½ cumin, ground
- 1 pinch saffron powder
- 1 bay leaf
- Chili paste
- salt and pepper
- Parsley, freshly chopped, for garnish
Print Recipe
Pin Recipe Instructions
- Cut the squid arms into bite-sized pieces and cut the heads into rings.
- Fry the chorizo cubes in a large saucepan over medium heat for 5 minutes, stirring frequently, until most of the fat has been left out. Remove the chorizo with a slotted spoon and drain on kitchen paper.
- Drain the fat, add the onion, celery, carrot and garlic to the saucepan. Steam with the lid closed for 3-4 minutes until the onion is translucent.
- Add tomatoes, fish stock, cumin, saffron, bay leaf and chirozo cubes and bring to the boil.
- Add the squid to the soup. Reduce the heat and simmer with the lid closed for 40-50 minutes, until vegetables and squid are tender. Stir occasionally.
- Season the soup with chili paste as desired. Season to taste with salt and pepper.
- Pour into preheated plates and serve garnished with parsley.
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