Csabai, Calamari & Baby Spinach Stew with Chickpeas

Ingredients

1 Standom Csabai

2 tbls Olive Oil

2-3 Small Whole Squid

1 Small Brown Onion, finely chopped

4 Cloves Garlic, crushed

1 tsp Smoked Paprika

1 Cup Dry Rosé

1 (400gm) Can Chopped Tomatoes

1 Cup Passata Sauce

3 tbls Tomato Paste

1 (400gm) Can Chickpeas

500gm Baby Spinach

Sea Salt

Black Pepper

2 tbls Parsley, finely chopped

Lemon Wedges, to serve

Extra Parsley, to serve

Method

To prepare the squid, gently remove the head from the body, cut across the head underneath the eyes to seperate the tentacles in one piece. Discard the innards and the eyes, push the tentacles outwards, squeeze out the beak and discard. Slice the wings from the body. Remove the skin from the body by running your finger underneath the skin separating it from the flesh then peeling away the skin. Remove the skin from the wings and trim the hard flesh off with a sharp knife. Slice the hood into rings. Set aside.

Slice the csabi, heat a large saucepan over a medium heat, add the olive oil. Cook the csabai until it starts to brown and crisp, add the onions and garlic, cook until soft and fragrant.

Add the paprika, stir well and cook for one minute, add the rosé and cook for a further minute.

Pour in the chopped tomatoes, passata and tomato paste, season with sea salt and black pepper.

Allow to simmer for 5-10 minutes or until the sauce has thickened.

Add the drained chickpeas, squid rings, tentacles and baby spinach, gently stir through the sauce and allow to simmer for a further 5-7 minutes with the lid on. Remove the lid, check the seasoning and adjust if required, stir through the chopped parsley.

Serve in bowls, garnish with the extra parsley leaves and serve with the lemon wedges, green salad and crusty bread.

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