Summary

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

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Instructions

1. Cut the squid arms into bite-sized pieces and cut the heads into rings.
2. 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.
3. 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.
4. Add tomatoes, fish stock, cumin, saffron, bay leaf and chirozo cubes and bring to the boil.
5. 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.
6. Season the soup with chili paste as desired. Season to taste with salt and pepper.
7. Pour into preheated plates and serve garnished with parsley.