Chorizo and squid soup
28 Apr 2015
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Background
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
- 400g cleaned squid
- 150g cooking chorizo sausage, diced
- 1 red onion
- 1 celery stalk
- 1 carrot
- 2 cloves of garlic
- 1 tin of chopped tomatoes
- 1 litre fish stock
- ½ tsp ground cumin
- 1 bay leaf
- Salt & pepper
- Chopped parsley
Instructions
- 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.
Tips
You can make this soup with prepared, pre-cooked squid too. In this case you only need to cook the soup for 10-15 minutes.© 2026 Copyright CookTogether
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