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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 400 g cleaned squid
  • 150 g 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

Method
 

  1. Heat a heavy-based saucepan and fry the chorizo pieces until the fat is released.
  2. 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.
  3. When the vegetables are tender, add the cumin powder and bay leaf, then pour in the stock. Bring to the boil
  4. Slice the squid into rings and add to the soup. Simmer, under a lid, for 20-30 minutes.
  5. Season with salt and pepper and sprinkle with parsley just before serving.