Here we are in Southern Spain. This recipe is so typical – using ingredients which seem to be common to so many local dishes. Most authentic dishes in this region use local ingredients, so the sherry is from Jerez, the tomatoes, garlic, parsley and potatoes are all grown locally and no self respecting cook will be without a Paprika. This dish works perfectly well with tinned tomatoes and any dry sherry.
1 Garlic clove, crushed
1 Shallot, finely chopped
3 sprigs Thyme
1tsp Sweet paprika
1tbs. Tomato puree
450g. Chopped tomatoes
1. Red chilli, de-seeded
200g. New potatoes, quartered
180g. Chorizo, peeled and sliced
1. Lemon, quartered
500g. Squid, cut into rings
50ml. Dry sherry
- In a thick-bottom pan, fry the shallot in the olive oil with the garlic, thyme and paprika until golden.
- Add the tomato puree, chopped tomatoes and red chilli, bring to a simmer and add the new potatoes, chorizo and lemon. Cover and cook until the potatoes are soft.
- In a separate pan, fry the squid rings until cooked through and remove.
Deglaze the pan with sherry and add, along with the squid, to the tomato sauce.
- Sprinkle with parsley and serve.
Recipe provided by David Sharland, Flying Fish Seafoods