Braised Squid With Chorizo And Mojo Sauce

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.