serves
6
prep
15 minutes
cook
45 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
45
minutes
difficulty
Easy
level
This program is currently unavailable.
Explore over 15,000 hours of stories from around the globe with SBS On Demand.
Ingredients
- 1 kg cleaned squid, cut into chunky pieces
- 2-3 garlic cloves, grated
- 100 g chorizo, peeled and thinly sliced
- 1 tbsp smoked paprika, lightly toasted (optional)
- 1-2 spring onions, chopped
- 2 bay leaves
- 300 ml passata
- sea salt and freshly ground black pepper, to taste
- handful chopped flat-leaf parsley, plus extra, to serve
- drizzle of extra virgin olive oil and crusty bread, to serve
Instructions
Preheat the oven to 180˚C.
1. Pop the squid into a deep baking dish with the remaining ingredients. Cover with a piece of baking paper, then tightly cover the dish in foil.
2. Bake for 40-50 minutes or until the squid has started to become tender again (it tightens after a few seconds cooking, but will become softer after it simmers for a while).
3. When the squid is tender, you can remove it from the pan and reduce the sauce if it’s a bit watery, but I personally love the juiciness of this dish.
Add a drizzle olive oil as well as some more chopped parsley. Serve warm with lots of crusty bread.
Photography by Tim Thatcher
Matthew Evans is back in his brand-new series of 8pm Thursday nights on SBS and on .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
