In the summer serve it with rice and a green salad. It's also good in the winter made with frozen peas, eaten with crusty bread and Cucumber raita.
For 6:
300g chorizo, skinned
1 medium-sized onion, finely chopped
3 tablespoons olive oil
680g tomato passata
100ml red wine
300g squid, cleaned
250g fresh shelled or thawed frozen peas
Bunch of parsley, finely chopped
Cut the chorizo into discs about as thick as a pound coin and then cut these in half if you don't want them to be too chunky.
Fry the onion in the oil over a gentle heat for 6-8 minutes.
Add the chorizo and cook for about 5 minutes until the fat runs. Add the passata and red wine. Reduce the sauce for 10 minutes on a gentle heat.
Cut the squid into rings and cut up the tentacles a bit. Add to the stew and cook for about 10-15 minutes, until the squid is tender.
Add the peas about 5 minutes before the end of the cooking time.
Serve sprinkled with the parsley.
