Fresh squid goes really well with the flavour of chorizo, the lightly cured pork sausage of Spain. As with so many things, only good squid and good chorizo will produce the best result.






Skill level

Average: 3.4 (31 votes)


  • 1 kg cleaned squid, cut into chunky pieces
  • 2-3 garlic cloves, grated
  • 100 g chorizo, peeled and thinly sliced
  • 1 tbsp smoked paprika, lightly toasted (optional)
  • 1-2 spring onions, chopped
  • 2 bay leaves
  • 300 ml passata
  • sea salt and freshly ground black pepper, to taste
  • handful chopped flat-leaf parsley, plus extra, to serve
  • drizzle of extra virgin olive oil and crusty bread, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 180˚C.

1. Pop the squid into a deep baking dish with the remaining ingredients. Cover with a piece of baking paper, then tightly cover the dish in foil.

2. Bake for 40-50 minutes or until the squid has started to become tender again (it tightens after a few seconds cooking, but will become softer after it simmers for a while).

3. When the squid is tender, you can remove it from the pan and reduce the sauce if it’s a bit watery, but I personally love the juiciness of this dish.

Add a drizzle olive oil as well as some more chopped parsley. Serve warm with lots of crusty bread.


Photography by Tim Thatcher

Matthew Evans is back in his brand-new series of Gourmet Farmer, 8pm Thursday nights on SBS and on SBS On Demand.