We tried this dish in Crete last summer and the whole family devoured it so I had to recreate it!
The base is a rich tomato broth simmered with nutty chickpeas and bites of spicy chorizo sausage, the calamari adds a gorgeous tender texture and each bite is just bursting with flavour.
A family style one pot wonder! Pass the crusty bread and dig in!!
1. Heat the oil in a small sauté pan over a medium-high heat, add the chorizo and cook for 2–3 minutes, or until the chorizo releases its oils and begins to turn crisp
Ingredients
Instructions
2. Add the onion to the pan and sauté for 2–3 minutes, then add the garlic and bay leaves, sauté for another 2 minutes
3. Add the paprika, cumin, brown sugar and rosemary, cook for 3–4 minutes
4. Increase the heat to high, add the vermouth or wine and reduce the liquid by half
5. Add the crushed tomatoes and stock, bring to a simmer and cook for 10 minutes
6. Add the chickpeas to the pan and cook for 3–4 minutes, stirring occasionally
7. Tip in the squid, stir gently to submerge, and cover with a lid so the squid cooks gently for 5 minutesStir through the spinach, parsley, and lemon zest
8. Taste and season with salt, pepper, and chilli flakes
9. Serve family style with lots of toasted bread to soak up the deliciousness
10. Enjoy!