It does look like a stew but takes a mere 20 minutes to cook so I hardly think the title should apply. It has an overwhelmingly Mediterranean look and smell and was described as 'awesome' by my teenage son. Having a variety of fish from Brittania Shellfish available at the shop is a major bonus and our own cooking chorizo is top notch.

Ingredients - serves 4 300g Riverford cooking chorizo 300g Brittania Shellfish squid rings, defrosted 4 tbsp olive oil 1 onion, peeled and thinly sliced 2 ramiro peppers, seeded, halved & thinly sliced 1 clove garlic, crushed & finely chopped 1 red chilli, seeded & finely sliced juice 1 lime 1 can Essential chopped tomatoes 1 can Essential chickpeas 2 tbsp freshly chopped coriander

1 Place a large frying pan or wok over medium heat, add 3 tablespoons of olive oil together with sliced onion and red ramiro pepper slices and fry off for about 8 minutes to wilting and even colouring at the edges. Cut the chorizo into 1cm chunks and add to the pan, cook for a further 8 minutes. Now pour in the chopped tomatoes and drained chick peas, bring up to temperature, season with salt and pepper and simmer for a further 5 minutes.

2 Pat dry the squid on kitchen paper and season lightly. In another frying pan, heat the remaining olive oil, scatter in the finely chopped garlic and chilli and cook for 1 minute before adding the squid rings to the pan - fry off over medium to high heat for about 2 minutes (as soon as the rings become milk white instead of opaque they are sufficiently cooked - don't overcook or they become leathery). Quickly queeze over juice from your lime and then scrape the contents of the pan in with the chorizo. Finally throw in the coriander and fold all together before serving (I served mine over a plain fish risotto).