I love squid, its cheap, versatile, good for you and tasty. You can also get it all nicely prepared at fish counters, ready for you to cut into rings.
When most people think of how to cook squid they think of quick cooking, to keep the squid tender, because tough squid is horrible. However you can also cook squid very long and slow and the result will be the same, a meltingly tender squid.
This dish takes a few hours to cook but minimal effort, and the result is delicious, do not miss off the garlic mayonnaise, it transforms the dish completely.
Squid and chorizo stew with garlic mayonnaise
pinch of thyme leaves, dried works too
100ml mild veg stock
250g cherry tomatoes, left whole
250g squid, cut into rings
250g potato cut into bite sized chunks
small handful of fresh parsley
one clove of garlic
2 tablespoons of mayonnaise
Crusty bread/ toast to serve
Heat a casserole pot and add the chorizo, heat gently until the oil starts to be released. Add the thyme and cook for another minute.
Add the stock, careful it will sizzle and the cherry tomatoes. Pop on the lid and leave for 10 minutes over a gentle heat. After 10 minutes add the squid to the pan, making sure it is nestled in all the juices, return the lid and cook over a gentle heat for an hour.
After an hour give everything a stir and add the potatoes, return the lid and cook for a further 30 minutes.
Whilst the potatoes are cooking crush the garlic clove and mix with the mayonnaise.
When the potatoes have finished cooking stir through the parsley and divide into bowls. Top with the garlic mayonnaise and a final sprinkle of parsley. Serve with crusty bread/toasts for soaking up all the juices.