Squid chickpea and chorizo stew
Ingredients
- 1 tsp olive oil
- 80g/3oz cooking chorizo sausage, finely chopped
- 1 onion, chopped
- 2 garlic cloves, thinly sliced
- pinch dried chilli flakes
- ½ tsp sweet smoked paprika
- 1 rosemary sprig, leaves stripped and finely chopped
- 50ml/2fl oz red wine
- 400g/14oz tin chopped tomatoes
- 250ml/9fl oz fish stock
- 300g/10½oz medium squid, cleaned
- 400g/14oz tin chickpeas, drained (240g/8½oz drained weight)
- 50g/1¾oz baby spinach
- small handful flatleaf parsley, roughly chopped
- 1 lemon, zest only
- sea salt and freshly ground black pepper
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