Sunday, 6 September 2009

Sausages with Squid and Chickpeas

This is one of the few meals I've had recently where I haven't added any "heat". It's full of strong flavours and you can pretty much let them speak for themselves. This is one of those meals where you can pretty much add/take away whatever you like depending on taste. If you don't like Garlic, leave it out..if you prefer different beans, fling them in.

You need:

6 Sausages (such as Toulouse or Sicilian) - chopped into bite sized pieces
150g Chorizo - chopped into 1cm cubes
6 Shallots - finely chopped
2 Cloves Garlic - finely chopped or crushed
8 Squid Tubes - cleaned and cut into rings
2 x 400g Tin Chopped Tomatoes
2 Tablespoons Smoked Paprika
1 x 400g Tin Chickpeas - drained
2 Tablespoons Olive Oil
Salt and Pepper
2 Tablespoons Fresh Parsley - chopped

Heat the Oil in a large heavy bottom pan over a medium heat. Add the Sausages and fry gently for 5 minutes until they begin to brown. Now add the Chorizo and cook, stirring often for a further 2-3 minutes unti the Chorizo begins to release it's oil. Now add the chopped Shallots and the Garlic. Reduce the heat to low and cook for 4 or 5 minutes until the Shallots are well colored and softened. Add the Squid and cook, stirring a couple of times for 2-3 minutes.

Now add the Tomatoes, the Chickpeas and the Smoked Paprika. Increase the heat, bring to the boil and then reduce the heat again. Add the Parsley and mix well, then simmer for 15-20 minutes and give it a stir every 5 minutes while it cooks, and then season to taste. Serve with Cous Cous or fresh crusty bread

Feeds 4

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