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Squid and chorizo stew

Matt Tebbutt from Market Kitchen
Matt Tebbut shows stews don't have to cook for hours, with this tasty number ready in 30 minutes

Squid and chorizo stew

Method

1. Heat half the olive oil in a deep pan, and add the onion. Season and gently fry fro 5 minutes, until softened. Add the chorizo and cook for another 5 minutes.

2. Add the clams and a splash of sherry and clamp a lid on the pan. Steam for a minute then add a splash of sherry vinegar.

3. Stir in the chickpeas, pequillo peppers and a pinch of smoked paprika. Add the squid and cook for a few minutes, until cooked. Remove from the heat.

4. Heat the remaining oil in a frying pan and fry the pardon peppers with a good sprinkling of salt.

5. Scatter the pardon peppers over the stew and serve.

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Serves: 2

Prep: 10 min
Cook: 20 min

Ingredients
3 tbsp Olive oil
1 medium onion, sliced
100g Chorizo, sliced
large handful clams, any open ones discarded
splash Sherry
splash sherry vinegar
1 x 400g tin Chickpeas, drained
2 pequillo Peppers, shredded
pinch smoked Paprika
6 baby Squid, cleaned
handful padron Peppers, sliced