Tender summer squid with chorizo & aïoli

• pack cooking chorizo↗215g g

  skin removed

• onion↗1

  finely chopped

• few thyme sprigs

  leaves only

• sweet smoked paprika↗1 tsp tsp

  plus a little for the aïoli

• dry white wine↗50ml ml
• cherry vine tomato↗450g g
• prepared squid500g g

  tubes cut into rings, plus tentacles

• large new potato↗450g g

  peeled and cut into bite-sized chunks

• small pack flat-leaf parsley↗

  leaves roughly chopped

• garlic clove↗1

  crushed

• good mayonnaise↗4 tbsp tbsp

  ideally olive oil-based

• squeeze of lemon juice

  plus extra to serve

• crusty bread↗

  to serve

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.