Name: Cuttlefish and chorizo braised with chickpeas
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4
Ingredients: 2 tbsp extra-virgin olive oil; 2 Spanish onions, thinly sliced; 2 tsp smoked sweet paprika; 600 gm cuttlefish, cleaned, cut into 4cm pieces; 500 gm dried chickpeas, soaked in cold water overnight, drained; 400 gm canned cherry tomatoes; 3 chorizo, halved lengthways then halved again widthways; 60 ml fino sherry; 1 head of garlic; 1 tsp saffron threads; 2 tbsp each coarsely chopped mint and flat-leaf parsley, plus extra to serve; 2½ tbsp lemon juice; To serve: crusty bread

Cuttlefish and chorizo braised with chickpeas

Australian Gourmet Traveller Spanish main recipe for cuttlefish and chorizo braised with chickpeas.

Serves 4

Prep

20M

Cook

Total

2H 20M

You’ll need to begin this recipe a day ahead.

Ingredients

2 tbsp extra-virgin olive oil

2 Spanish onions, thinly sliced

2 tsp smoked sweet paprika

600 gm cuttlefish, cleaned, cut into 4cm pieces

500 gm dried chickpeas, soaked in cold water overnight, drained

400 gm canned cherry tomatoes

3 chorizo, halved lengthways then halved again widthways

60 ml fino sherry

1 head of garlic

1 tsp saffron threads

2 tbsp each coarsely chopped mint and flat-leaf parsley, plus extra to serve

2½ tbsp lemon juice

To serve: crusty bread

Method

Main

1.Heat olive oil in a casserole over medium heat, add onion, sauté until very tender and just golden (8-10 minutes). Add paprika, sauté until fragrant (1 minute), then add cuttlefish, chickpeas, tomato, chorizo, sherry and 1.5 litres water. Season to taste, bring to the simmer, reduce heat to low-medium and simmer until cuttlefish and chickpeas are very tender (1½-2 hours).

2.Meanwhile, preheat oven to 200C. Wrap garlic in foil and roast until very soft (25-30 minutes). When cool enough to handle, squeeze garlic cloves from skins and transfer to a mortar and pestle. Dry-roast saffron threads until fragrant (30-40 seconds). Add to garlic with mint and parsley and pound to a smooth paste. Season to taste, then add to cuttlefish mixture with lemon juice and stir to combine. Scatter with extra mint and parsley and serve hot with crusty bread.