Braised Squid With Chorizo And Mojo Sauce

Braised Squid With Chorizo And Mojo Sauce

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.

Recipe Information

Serves

4 people

Preparation

20 minutes

Cooking

4 hours

Difficulty

Moderate

Ingredients

  • 2 tbsp olive oil
  • 2 chorizo sausages, thinly sliced
  • 1 large red onion, finely chopped
  • 2 tsp smoked paprika
  • 400g can crushed tomatoes
  • 2 cups (500ml) vegetable stock
  • 2 dried bay leaves
  • 600g loligo squid tubes, cleaned, cut into 4cm pieces
  • 400g can Coles Chickpeas, rinsed, drained
  • Flat-leaf parsley sprigs, to serve

Mojo Sauce

  • 1 cup flat-leaf parsley leaves
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tbsp sherry vinegar or apple cider vinegar
  • 1 tsp ground cumin

Steps

  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.