Andalusian stew

Ingredients for 4 servings:

• 500 g fresh squid (calarametti)
• 1 vegetable onion(s)
• 3 garlic cloves
• 500 g fennel
• 800 g pork neck
• 2 cans of tomatoes (400 g each)
• 5 tbsp olive oil
• salt and pepper
• 2 tsp paprika powder
• 2 tsp turmeric
• 100 ml sherry, dry (fino)
• 750 ml stock or broth or water
• 2 bay leaves
• 1 lemon(s)
• 200 g Paprikawurst (Chorizo), good, slightly softer
• ½ bunch parsley, flat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Clean the calamari, rinse under cold water, dry thoroughly, and chill. Peel and finely chop the onions. Peel and slice the garlic. Clean the fennel and cut into 3 cm pieces, and the neck meat into 2 cm cubes. Lightly chop the canned tomatoes. Season the meat with salt and pepper and brown it in a pan with 3 tablespoons of oil over high heat. Add the onions, garlic, and fennel and cook for another 2-3 minutes. Sprinkle with paprika and turmeric and deglaze with the sherry. Add the tomatoes and stock, broth, or water and bring to a boil. Add the bay leaves and lemon zest and simmer over medium heat with the lid tilted for 40 minutes. 15 minutes before the end of the cooking time, finely dice the chorizo ​​and fry briefly in the remaining oil in a pan. Add the calamari and pepper and cook for another minute. Then add both to the meat and braise for another 10 minutes. Chop the parsley and add it to the casserole dish at the end of the cooking time. Season with salt and pepper, and serve with toasted bread.