Summer Calamari & Chorizo Stew
I know, I know…Stew in Summer? I know you’re thinking I must be insane. But I’m not. This is quick to make and light to eat. Not exactly the kind of stew most of us are used to.
I know that everyone wants light, fresh and fast meals in Summer because it’s too hot to stand in the kitchen for hours. But every now and then you still need that little bit of comfort that only a bowl of saucy stew can give you. This is the perfect Summer substitute. I’m not lying when I said this took me 10 minutes to cook. If you want to serve it with rice, obviously it will take a bit longer (I do rice in 20 minutes in my microwave oven) but if you are really strapped for time, just get some crusty baguettes and use them for dunking. It really couldn’t be simpler.
To cut down on the cooking time whilst ensuring a better end product, try to get the calamari steaks as dry as possible. Leave them to dry out in the fridge (covered) over night if possible. Especially frozen calamari steaks release a lot of water during cooking which will thin out the sauce too much. If you don’t have time to dry them out, you’ll need to add 2 tsp cornflour mixed with 1tbsn water to the sauce to thicken it up slightly.
The Chorizo can be substituted with bacon or pancetta, but I like the spiciness it adds. You could also throw in a few peas, asparagus tips or even broccolini, but I decided to keep it super simple and just have the calamari, squid and chorizo.
I think this was the perfect way of breaking in my brand new, first ever Le Creuset purchase…aren’t they just the cutest things?
Today’s question might be a little trickier but I can’t make it too easy now can I? For the first question, go to the previous post.
Question 2 : In the Sardiniian Cheese, Casu Marzu, what is the secret ingredient?
Remember to send all 3 questions together to firstname.lastname@example.org on Thursday to stand a chance of winning “Favourite Mince Recipes”.
Also remember that tomorrow is the last day for entering the Re-Max R100 000 Room make-over competition. Click on the banner below to enter.
1 onion, finely chopped
1 chorizo sausage, chopped
3 garlic cloves, thinly sliced
500g Calamari steaks, sliced
250g squid heads
1tbsn seafood spice
juice of 1/2 lemon
salt & pepper to taste
- In a large saucepan, fry the onion and chorizo until golden and crisp. Add the garlic and fry for another minute.
- Add the calamari steaks, squid heads, spices and lemon juice and alllow to fry for 2-3 minutes.
- Add the cream and allow to simmer until slightly thickened.
- Serve over cooked rice or some crusty baguettes.