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img_8768So many people have memories of overcooked, over-chewy calamari, a bit like rubber. But fresh or good quality frozen squid, cooked either very quickly or very slowly, is melt in the mouth tender. The in-between area is where things get very tough and rubbery.  The long and slow cooking in this recipe is certainly worth it for a very tender and delicious result. It is a one pot meal and all it needs is some warm, crusty bread to mop all the juices up with. A dish to be enjoyed in summer as well as winter with a glass of cool white wine.

Serves 4


220 g / 8 oz chorizo, skin removed and sliced
1 onion, finely chopped
Thyme, a few sprigs, leaves only
1 teaspoon smoked paprika
125 ml / 1/2 cup dry white wine
450 g / 1 lb cherry tomatoes, cut into halves
500 g / 1 lb 2 oz calamari tubes, cut into rings
450 g / 1 lb baby new potatoes, scrubbed and cut into bite sized pieces
Parsley, fresh, about a handful, roughly chopped
1 lemon, cut into quarters, to serve
1 garlic clove, crushed
5 tablespoons good quality mayonnaise
1/2 teaspoon fresh lemon juice
Smoked paprika, as garnish


Heat a large sauté pan or pot over medium high heat, do not add oil
Add the chorizo and cook for about 2 minutes
Add the onion and thyme and cook another 2 to 3 minutes
Add the paprika, wine and tomatoes
Cover and simmer for 10 minutes
Add the calamari, make sure it is well nestled in the juice, cover and simmer for 45 minutes
Add the potatoes and cook another 20 minutes until the potatoes are tender
Meanwhile prepare the aïoli
Mix the garlic, mayonnaise and lemon juice
Sprinkle with paprika and set aside
Test the calamari, it should be so tender that you can cut it with a spoon
Sprinkle with the chopped parsley
Serve immediately with the aïoli, a piece of lemon and warm crusty bread