Rick Stein OBE didn't always harbour ambitions to be an award-winning chef. had permission to reproduce which should whet your appetite You can unsubscribe at any time. Add half of the squid mixture. The Waitrose & Partners farm, Leckford Estate, 220g chorizo, finely sliced on the diagonal. 1 x 400g (14oz) can chopped tomatoes Cook over high heat, stirring, until the squid is firm, 1 minute. To find what you’re after, please try using the search box or main navigation. If you'd like to comment further on this recipe you can do so in the Preheat the grill to medium-high and line the grill pan with foil. Customer comment Get your gears turning with hundreds of puzzles, with new ones added each week - and enjoy a seven day free trial! 2. (12oz) dried Judion butter beans, soaked overnight Season with salt and pepper, remove from the heat and stir through the spinach and half of the parsley. Preheat the grill to medium-high and line the grill pan with foil. Repeat with the remaining squid and chorizo, using another 1/2 tablespoon of olive oil and the remaining 1/4 cup of water. We use cookies to provide you with a better service on our websites. delicatessan visit his website - click In January 2003, Rick was awarded an OBE for services to West Country tourism. This recipe was first published in January 2001. further information about his restaurants in Padstow, for more. Remove and mix into the simmering tomatoes with 140ml water. Cornwall, his new cookery school and to see his online Return the squid mixture to the skillet; toss with the parsley and red pepper. customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, The recipe will be added to your scrapbook. Increase the heat to high, add the wine and let it bubble uhtil the volume of the liquid has reduced by half. To find out more about Rick Stein and his passion for seafood have a look at his biography page. have a look at his biography Sign in to manage your newsletter preferences. In a large skillet, heat 1/2 tablespoon of the oil. You are free to manage this via your browser setting at any time. We’d be grateful if you could tell them about it. you would like to know more about his books and how ... 225g (8oz) hot chorizo for cooking, such as parilla chorizo piccante 50ml (2fl oz) olive oil ... spoon the stew into deep warmed bowls and serve with some crusty fresh bread. Heat the oil in a small sauté pan over a medium-high heat. He has run the Seafood Restaurant for more than 25 years. This easy one-pot Spanish-style stew gets most of its flavour from the chorizo, so buy the best you can find. section on the bottom of the page. Get the Christmas double issue delivered to your home for £5 and free postage. You can tell us about this by contacting us. In the meantime, prepare your squid. for : This https://www.bbcgoodfood.com/recipes/tender-summer-squid-chorizo-aioli 3. Ladle into warmed bowls, grate over a little lemon zest and sprinkle with the remaining parsley before serving. Heat the oil in a small sauté pan over a medium-high heat. is one of Rick Stein's recipes which we have kindly to order them have a look at our Bookstore Once the oil is warm add the onion and garlic and sauté for 3-5 minutes until starting to soften.