Ingredients

• 2 tbsp olive oil
• 1 onion
• roughly chopped
• 1 red pepper
• cut into 2cm/¾in squares
• 2 garlic cloves
• finely chopped
• 200g/7oz chorizo
• cut into half-moons
• 1 tsp hot smoked paprika
• ¼ tsp saffron
• 400g/14oz potatoes
• peeled
• halved lengthways
• then cut into thick slices
• 200g/7oz squid
• cleaned
• 300g/11oz octopus
• cleaned
• 1 x 400g/14oz can chopped tomatoes
• 250ml/9fl oz fish stock
• salt and freshly ground black pepper
• 2 tbsp roughly chopped flatleaf parsley
• crusty bread
• to serve

Directions

• Heat a frying pan until hot. Add the olive oil
• onion and red pepper and fry gently for 3-4 minutes
• until softened.
• Add the garlic
• chorizo
• paprika and saffron. Fry for 2-3 minutes
• or until the oil begins to be released from the chorizo.
• Add the potatoes and stir to combine.
• Remove the tentacles from the squid and set aside. Cut the body into bite-sized squares. Cut the octopus into 4cm/1½in pieces.
• Add the squid and octopus to the pan and stir well.
• Add the tomatoes and fish stock and bring to the boil. Reduce the heat to a gentle simmer and cook for 30 minutes
• or until the squid and octopus are tender. Season
• to taste
• with salt and freshly ground black pepper.
• Sprinkle over the parsley and serve with crusty bread.