- 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
- 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.