I have a particular fondness for this kind of dish: a nice hot pan, good ingredients, and in less than an hour you have something that tastes like the South. The first time I made these squid with peppers and chorizo, it was one evening when I wanted a show-stopping dish without spending all my time in the kitchen. The chorizo did all the work: it releases a bit of flavorful fat, adds a smoky touch, and makes you want to mop up the sauce.
The key is cooking the squid. If you cook it too long, it becomes rubbery. Here, I quickly sear it over high heat, then return it to the pan at the end just to coat it in the sauce. In between, I take the time to soften the peppers and reduce a small amount of concentrated tomato and paprika sauce.
Seasonally, I like to add a very French and simple touch: a little fennel and a few tomatoes (even out of season, canned works very well). The fennel brings an aniseed freshness that lightens the chorizo, and it pairs surprisingly well with the iodine flavor of the squid.
You can serve it with rice, steamed potatoes, or simply crusty bread. And if you like a little kick, a touch of Espelette pepper at the end is all it takes: not to burn, just to add a little something extra.
4
parts30
minutes40
minutes300
kcal1
hour10
minutesLightly seared squid, meltingly tender peppers, and chorizo that infuses everything with flavor, all bound together by a light, paprika-infused tomato sauce. A simple Mediterranean dish, full of character and with a wonderful texture.
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Ingredients
800g squid (tubes + tentacles), cleaned
2 red bell peppers (approx. 300g), sliced
1 yellow bell pepper (approx. 150g), sliced
150g chorizo (mild or spicy), cut into half-slices
1 yellow onion (approx. 150g), thinly sliced
2 garlic cloves, chopped
1/2 fennel bulb (approx. 120g), finely sliced
400g ( canned)
10 cl of dry white wine
2 tablespoons of olive oil (approx. 20g)
1 teaspoon of smoked paprika
1 bay leaf
2 chopped sprigs of flat-leaf parsley
Fine salt
Black pepper
Preparation steps
- Prepare the squid: dry them thoroughly with paper towels (this makes them easier to handle). Cut the tubes into rings about 1 cm thick if necessary. Set aside.
- To render the chorizo: In a large frying pan or sauté pan, heat over medium heat. Add the chorizo without any added fat and let it cook for 2 to 3 minutes, just until it infuses the pan with its aroma. Remove it with a slotted spoon and set aside.
- Start the aromatic base: add the olive oil to the pan. Sauté the onion and fennel for 5 minutes over medium heat, until they begin to soften. Add the garlic and stir for 30 seconds (no longer, or it will brown).
- Cook the peppers: add the pepper strips, season lightly with salt and pepper. Sauté for 8 to 10 minutes over medium-high heat, stirring regularly, until softened but still colored.
- Deglaze: pour in the white wine, scrape the bottom of the pan and let it reduce for 2 minutes over high heat.
- Prepare the sauce: add the chopped tomatoes, smoked paprika, and bay leaf. Return the chorizo to the pan. Simmer uncovered over medium heat for 10 to 12 minutes to reduce the sauce. Taste and adjust the seasoning with salt (the chorizo is already salty).
- Sear the squid separately (the anti-rubber technique): while the sauce reduces, heat a second pan very high. Add a drop of oil if necessary. Sear the squid in two batches, 45 to 60 seconds per batch, stirring constantly: they should just become opaque. Season very lightly with salt.
- To assemble: add the seared squid to the sauce in the pan. Mix and heat for 1 to 2 minutes, no more, just to coat them.
- To finish: turn off the heat, add the parsley. Remove the bay leaf. Serve immediately with rice, steamed potatoes, or bread.
📊 Nutritional Information
1 serving (approx. 390g)
| Nutrient | Value |
|---|---|
| Calories | 373 kcal |
| Proteins | 34g |
| Carbohydrates | 22g |
| including sugars | 12g |
| Lipids | 16g |
| including saturated fatty acids | 5g |
| Fibers | 6g |
| Sodium | 1250mg |
| Vitamins | |
| Vitamin C | 190% AJR |
| Vitamin A | 35% AJR |
| Vitamin B12 | 70% of the recommended daily allowance (RDA) |
| Minerals | |
| Selenium | 65% AJR |
| Phosphorus | 40% AJR |
| Potassium | 25% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If your squid is frozen, thaw it slowly in the refrigerator and then dry it very thoroughly. Residual water is the enemy of searing.
💡 Chef's Tips
The secret to tender squid is either a very short cooking time or a very long one. Here, we opt for a very short cooking time: a quick sear, then just a quick dip in the sauce. And remember to dry them well before pan-frying, otherwise they'll release water and boil instead of grilling.
🔄 Variations
- Depending on your taste: replace the parsley with coriander, or add a little lemon zest when serving.
- If you like more sauce: add 5 cl of water (or stock) during the reduction, then let it thicken gently.
