Tomato squid soup with chorizo

Ingredients for 4 servings:

• 450 g squid(s), ready to cook
• 150 g sausage, lean chorizo ​​(Spanish paprika), skinned and finely diced
• 1 onion(s), finely chopped
• 1 stalk(s) Celery, thinly sliced
• 1 carrot(s), thinly sliced
• 2 cloves garlic, crushed
• 400 g tomatoes, chopped on the can
• 1 ¼ liters of fish stock
• ½ tsp cumin, ground
• 1 pinch of saffron powder
• 1 bay leaf
• e.g. chili paste
• salt and pepper
• Freshly chopped parsley for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Spanish dish with spicy paprika sausage

Cut the squid arms into bite-sized pieces and slice the heads into rings. Fry the chorizo ​​cubes in a large saucepan over medium heat for 5 minutes, stirring frequently, until most of the fat has rendered. Remove the chorizo ​​with a slotted spoon and drain on kitchen paper. Drain the fat, add the onion, celery, carrot, and garlic to the pan. Cover and sauté for 3-4 minutes until the onion is translucent. Add the tomatoes, fish stock, cumin, saffron, bay leaf, and chorizo ​​cubes and bring to a boil. Add the squid to the soup. Reduce the heat and simmer with the lid on for 40-50 minutes, until the vegetables and squid are tender, stirring occasionally. Season the soup with chili paste, if desired. Season with salt and pepper. Ladle into warmed bowls and serve garnished with parsley.