This easy one-pot Spanish-style stew gets most of its flavour from the chorizo, so buy the best you can find. Add an extra pinch of chilli if you like things a bit hotter

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

Heat the oil in a small sauté pan over a medium-high heat. Add the chorizo and cook for 2–3 minutes, or until the chorizo releases its oils and begins to turn crisp. Add the onion to the pan and sauté for 2–3 minutes, then add the garlic and sauté for another 2 minutes. Add the chilli flakes, paprika and rosemary and cook for 3–4 minutes, adding a splash of water if the mixture starts to stick.

Increase the heat to high, add the wine and let it bubble uhtil the volume of the liquid has reduced by half. Add the chopped tomatoes and stock, bring to a simmer and cook for 10 minutes.
In the meantime, prepare your squid. Cut the pouches into 4cm/1½in pieces, scoring the inner surface, or slice into thick rounds. Cut any long tentacles in half. Add the chickpeas to the pan and cook for 3–4 minutes, stirring occasionally. Add the squid, stir gently to submerge, and put a lid on the pan. Leave the squid to cook gently for 3–4 minutes. Season with salt and pepper, remove from the heat and stir through the spinach and half of the parsley.

Ladle into warmed bowls, grate over a little lemon zest and sprinkle with the remaining parsley before serving.

Recipe by: Tom Kerridge