Chorizo and squid soup
This is an interesting variation on Spanish fish soup, made with just squid. It’s tasty and filling – ideal for lunch or midweek supper. Serve it with crusty or wholemeal bread.
Ingredients
Method
- Heat a heavy-based saucepan and fry the chorizo pieces until the fat is released.
- Meanwhile, chop the onion and garlic, then thinly slice the celery and carrot. Add the vegetables to the chorizo and cook for 3-4 minutes whilst constantly stirring.
- When the vegetables are tender, add the cumin powder and bay leaf, then pour in the stock. Bring to the boil
- Slice the squid into rings and add to the soup. Simmer, under a lid, for 20-30 minutes.
- Season with salt and pepper and sprinkle with parsley just before serving.