Hand-picked places to eat, stay, shop & cook in the South West

Squid with chorizo and sherry

Home » Good stuff » Squid with chorizo and sherry

Thanks to climate change our waters are swimming with squid. David Sharland of Flying Fish Seafoods shows us how to make the most of the cephalopod with his squid, chorizo and sherry recipe


Serves 2

You will need

Olive oil
1, finely chopped
Garlic 1 clove, crushed
Thyme 2-3 sprigs
Sweet paprika 1 tsp
Tomato puree 1 tbsp
Chopped tomatoes 450g
Red chilli 1 small, de-seeded
New potatoes 200g, quartered
Chorizo 180g, peeled and sliced
Lemon 1 small, quartered
Squid 500g, cut into rings
Dry sherry 50ml
Parsley a pinch


  1. In a thick-bottom pan, fry the shallot in the olive oil with the garlic, thyme and paprika until golden.
  2. 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.
  3. In a separate pan, fry the squid rings until cooked through and remove.
  4. Deglaze the pan with sherry and add, along with the squid, to the tomato sauce. Sprinkle with parsley and serve.

Also try

Chilli squid

Neil Haydock, executive chef at Watergate Bay Hotel, reinvents classic calamari with this Asian inspired fried squid dish

Chilli squid

Tom Brown, head chef at Outlaw's, shares his fabulous Asian inspired chilli squid with peanut salad recipe

Squid, Cornish salami and fennel recipe

‘This goes down a storm at Outlaw’s Fish Kitchen, and we add purple sprouting broccoli in season,’ says James Lean