|Lovely with a bit of crusty bread.|
150g chorizo (half of a ring)
200g fresh squid
1 large onion
1 red pepper
1 chilli or two if you’re feeling spicy
1 400g tin chick peas
1 400g tin chopped tomatoes
1 Knorr fish stock pot (use 4c. fish stock if you don’t have this)
1 large glass white wine (250ml)
1 can of water
1-2 cloves garlic
Green Spanish olives
Slice the red pepper, chilli, fresh squid, and add to the slow cooker.
Add the chopped tomatoes and chick peas (undrained), along with an extra can of water.
Turn on the slow cooker to high.
For the Cooking Part:
Heat a frying pan until well hot.
Slice the chorizo and onion into thin slices and add to the hot pan.
Stir around until the chorizo renders some fat and smells fragrant.
Next add the white wine, stock cube and pinch of saffron, cook for about 5 minutes.
Add all of the chorizo onion and wine mixture to the slow cooker.
Finish in the slow cooker with a few cloves of garlic and green olives.
Put the lid on and leave for 1hr on high, then turn down to low for the remaining 5 hours of cooking.
Note: The cooking time is only dependent on what time you have. You can easily start this from low, I just wanted to get some heat going through before I left it alone.