Seafood Recipes

Braised Squid With Chorizo And Mojo Sauce

Indulge in braised squid with chorizo and zesty mojo sauce — a perfect blend of bold, spicy flavours. Order premium squid today from Pearl Seafoods.

Braised Squid With Chorizo And Mojo Sauce
4 People
Serves
20 Mins
Prep Time
4 hours Mins
Cook Time
Medium
Difficulty
Spanish
Cuisine
ABOUT THIS

About This Recipe

Braised squid with chorizo and mojo sauce is a delicious, hearty dish combining tender squid, spicy chorizo, and a rich, flavorful sauce. This dish is perfect for seafood lovers looking for a twist on traditional squid recipes. The chorizo adds a smoky, savory depth, while the mojo sauce, with its garlic, citrus, and olive oil base, brings bright, bold flavours. Pearl Seafoods provides fresh, premium squid for the best results in your cooking. Follow this easy recipe and enjoy a gourmet seafood meal at home. Order premium squid online from Pearl Seafoods, delivering across Sydney.

Ingredients

  1. 600g fresh squid (cleaned and cut into rings)
  2. 150g chorizo (sliced)
  3. 1 onion (chopped)
  4. 1 tablespoon olive oil
  5. 1 teaspoon paprika
  6. 1 can (400g) crushed tomatoes
  7. 1 cup vegetable stock
  8. 2 bay leaves
  9. 1 can (400g) chickpeas (drained and rinsed)
  10. Salt and pepper (to taste)
  11. 1/2 cup fresh parsley (packed)
  12. 1/4 cup olive oil
  13. 2 tablespoons vinegar (white or red wine)
  14. 1/2 teaspoon ground cumin
  15. Salt and pepper (to taste)

Method

  1. Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the chorizo and cook for 1-2 minutes on each side, or until golden brown. Transfer the cooked chorizo to a medium heatproof bowl.
  2. Reduce the heat to medium. Add the remaining oil and chopped onion to the pan. Cook, stirring occasionally, for 3-4 minutes, or until the onion is golden. Stir in the paprika and cook for an additional minute, or until aromatic. Add the crushed tomatoes, vegetable stock, and bay leaves. Stir to combine.
  3. Transfer the stock mixture into a slow cooker. Add the squid, cooked chorizo, and chickpeas, then stir to combine. Season with salt and pepper. Cover the slow cooker and cook on high for 4 hours, or on low for 8 hours, until the squid is tender.
  4. To make the mojo sauce, place the fresh parsley, olive oil, vinegar, and cumin in a food processor. Blend until smooth, then season to taste with salt and pepper.
  5. Serve the braised squid mixture in bowls, drizzling with the mojo sauce and garnishing with fresh parsley. Season to taste before serving.
From Our Kitchen

Chef's Tip

For deeply tender braised squid, allow it to cook slowly and gently so the rich tomato and chorizo flavours fully infuse into the seafood. The smoky chorizo adds depth and richness, while the mojo sauce brings brightness and freshness that balances the hearty braise beautifully. Squid benefits from either very quick cooking or long slow cooking, so avoid stopping halfway through the braising process or the texture may become firm. Finish with plenty of fresh mojo sauce just before serving to lift the entire dish.

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NUTRITION

Nutrition Per Serving

  • Calories 470 kcal
  • Total Fat 24.0 g
  • Total Carbohydrate 24.0 g
  • Protein 33.0 g
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