Squid Stewed with Chickpeas and Peppers

Serves 4 to 6


Olive oil
1 cup diced white onions
8 cloves garlic, smashed and chopped
1 pound dried chickpeas (soaked overnight)
2 cups canned tomatoes, strained and chopped
1 cup chopped fresh parsley
1 teaspoon pimento or smoked paprika
1 tablespoon red chili flakes
2 cups white wine
1 pound squid, cleaned and cut into rings
½ cup diced piquillo peppers
Sherry vinegar
Extra virgin olive oil
Baguette, for serving


In a flat-bottom, high-sided saucepan, heat ¼ inch olive oil until shimmering. Add onions and garlic and cook until they are just beginning to brown. Add chickpeas and cook until toasted. Add tomatoes and parsley and cook for another two minutes. Add pimenton and chili flakes. Add wine and reduce by ¾. Add water to cover and bring to a boil. Reduce heat to a low simmer and cover. Cook until chickpeas are ¾ of the way cooked, then add squid and piquillo peppers. Cook until squid is tender and creamy. Finish with a few drops of sherry vinegar and olive oil. Serve with bread.