Chorizo and Calamari Stew

• 1 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 250g chorizo
• 1 tsp smoked paprika
• 1kg small calamari, cleaned and cut into 4 cm pieces, tentacles cut in half
• 2 tsp tomato paste
• 200ml white wine
• 125ml fish stock
• 400g cannellini beans, drained and rinsed
• 3 flat-leaf parsley sprigs, chopped
• Salt & pepper
• Sourdough, to serve

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This recipe is created in partnership with Everyday Gourmet.

1. Heat oil in a sauté pan over a high heat then add the onion and garlic and sauté until softened with very little colour. Add the chorizo, smoked paprika, calamari and cook for 2 minutes until the calamari just changes colour, tossing for an even colour. 2. Add the tomato paste and stir through. After a minute, deglaze with white wine and bubble away for 2-3 minutes. Add the fish stock, cannellini beans, salt and pepper and put the lid on. Reduce heat to low and cook for 40-45 minutes or until the calamari is tender. If using pressure cooker, seal and pressure cook on high for 15 minutes. 3. Once cooked add the parsley and serve stew with sourdough bread.