Cuttlefish and chorizo braised chickpeas

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 Spanish onions, thinly sliced
• 2 tsp smoked sweet paprika
• 600 gm cuttlefish, cleaned, cut into 4cm pieces
• 500 gm dried chickpeas, soaked in cold water overnight, drained
• 400 gm canned cherry tomatoes
• 3 chorizo, halved lengthways then halved again widthways
• 60 ml fino sherry
• 1 head of garlic
• 1 tsp saffron threads
• 2 tbsp each coarsely chopped mint and flat-leaf parsley, plus extra to serve
• 2½ tbsp lemon juice
• To serve: crusty bread

Preparation method

Serves 4

Prep time 20 mins, cook 2 hrs (plus soaking)

You'll need to begin this recipe a day ahead.
Heat olive oil in a casserole over medium heat, add onion, sauté until very tender and just golden (8-10 minutes). Add paprika, sauté until fragrant (1 minute), then add cuttlefish, chickpeas, tomato, chorizo, sherry and 1.5 litres water. Season to taste, bring to the simmer, reduce heat to low-medium and simmer until cuttlefish and chickpeas are very tender (1½-2 hours).
Meanwhile, preheat oven to 200C. Wrap garlic in foil and roast until very soft (25-30 minutes). When cool enough to handle, squeeze garlic cloves from skins and transfer to a mortar and pestle. Dry-roast saffron threads until fragrant (30-40 seconds). Add to garlic with mint and parsley and pound to a smooth paste. Season to taste, then add to cuttlefish mixture with lemon juice and stir to combine. Scatter with extra mint and parsley and serve hot with crusty bread.


Source:

http://food.ninemsn.com.au/recipes/ichorizo/8300505/cuttlefish-and-chorizo-braised-with-chickpeas