Ingredients

For the stew
215g pack cooking chorizo
skin removed
1 onion
finely chopped
few thyme sprigs
leaves only
1 tsp sweet smoked paprika
plus a little for the aïoli
50ml dry white wine
450g cherry vine tomato
500g prepared squid
tubes cut into rings, plus tentacles
450g large new potato
peeled and cut into bite-sized chunks
small pack flat-leaf parsley
leaves roughly chopped
For the aïoli
1 garlic clove
crushed
4 tbsp good mayonnaise
ideally olive oil-based
squeeze of lemon juice
plus extra to serve
crusty bread
to serve

Method
step 1
Heat a large wide pan. Add the chorizo and fry for 5 mins, using your spatula to break up, until golden and oozing with oil.

step 2
If there’s more than 2 tbsp of oil in the pan, spoon out the excess. Add the onion and thyme and soften for 5 mins.

step 3
Stir in the paprika, cook for 1 min, then splash in the wine and scrape any bits from the bottom of the pan. Add the tomatoes, cover with a lid and simmer for 10 mins until the tomatoes have collapsed. Don’t season with salt, as the sausages are salty enough for now.

step 4
Add the squid, make sure it’s nestled well into the juices, then cover again and simmer for 1 hr. Add the potatoes, then cook for another 30 mins, adding a splash of water if it looks dry. Mix the garlic, mayo and lemon juice, then set aside. Sprinkle with a little paprika, if you like.

step 5
Test the squid; it should be so tender a spoon cuts through it, then check the potatoes are cooked. Stir in the parsley and serve with a dollop of the aïoli, a squeeze of lemon and some crusty bread.